4 cups beef broth. (I like using Better than Bouillon beef base)
1 tsp salt
1/4 tsp pepper
1 tbsp lemon juice
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 cup heavy cream
Serve with mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.
In a large bowl, whisk the eggs lightly then add the parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, and panko until combined. Mix in the beef and pork.
Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 30 balls.(1.5 inch. Or if you have a scale, weigh to 35-40 grams)
In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. Don't crowd the pan because they will steam and not brown. This takes about 5 minutes. Set aside.
Alternatively, You could also bake them on 400 for 15-20 minutes until cooked through.
When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan, slowly, a little at a time.
Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
Once the gravy begins to simmer, add the meatballs back into the pan.
Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through, about 8-10 minutes.
Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.
The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.