# What You Need:
→ Meatballs
01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 1/2 cup whole milk
06 - 1/2 cup fresh breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 2 tablespoons unsalted butter (for frying)
→ Creamy Brown Sauce
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups beef broth
16 - 1/2 cup heavy cream
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - Salt and black pepper, to taste
→ To Serve (Optional)
20 - Mashed potatoes
21 - Lingonberry jam
22 - Fresh parsley, chopped
# Steps:
01 - Soak breadcrumbs in milk for 5 minutes in a small bowl until softened.
02 - Gently mix ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and pepper in a large bowl until just combined.
03 - Form the mixture into 1-inch meatballs using damp hands and set aside.
04 - Melt 2 tablespoons butter in a large skillet over medium heat and brown meatballs in batches, turning regularly, for 6–8 minutes. Remove and keep warm.
05 - In the same skillet, melt 2 tablespoons butter, whisk in flour and cook for 1–2 minutes to form a roux.
06 - Gradually whisk in beef broth, scraping browned bits from the pan, then simmer for 3–4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, Dijon mustard, and season with salt and pepper to taste.
08 - Return meatballs to the skillet and simmer gently for 8–10 minutes until cooked through and sauce is creamy.
09 - Serve warm with mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley if desired.
