Ingredients:

  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 2 tbsp heavy cream
  • 1 large egg, beaten
  • 1 small yellow onion, grated
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 2 tbsp unsalted butter (for frying)
  • 3 tbsp unsalted butter (for sauce)
  • 0.25 cup all-purpose flour
  • 2 cups beef bone broth
  • 0.5 cup heavy cream (for sauce)
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 4 tbsp lingonberry jam

Instructions:

  1. Prepare the panade: Combine 0.5 cup panko, 0.25 cup milk, and 2 tablespoons of heavy cream in a large bowl. Note: Letting this sit for 5 minutes is non negotiable for the right texture.
  2. Infuse the aromatics: Mix the grated onion, minced garlic, salt, pepper, allspice, nutmeg, and beaten egg into the thickened panko paste.
  3. Combine the meats: Add the 1 lb beef and 1 lb pork to the bowl. Gently fold together until just combined—you'll see the spices evenly distributed throughout the pink meat.
  4. Shape the balls: Roll the mixture into 1 inch rounds. Note: If the meat sticks to your hands, lightly dampen your palms with water.
  5. Sear the exterior: Heat 2 tablespoons of butter over medium high heat. Sear meatballs in batches for 5-7 minutes until a deep brown, caramelized crust forms.
  6. Build the roux: Remove meatballs, lower heat to medium, and melt 3 tablespoons of butter. Whisk in 0.25 cup flour and cook for 1-2 minutes until it smells nutty and looks like light cocoa.
  7. Whisk the liquids: Slowly pour in 2 cups of beef bone broth and 0.5 cup heavy cream while whisking constantly.
  8. Season the sauce: Add the Worcestershire sauce and Dijon mustard. Simmer until the bubbles slow down and the sauce thickens enough to coat the back of a spoon.
  9. The final marriage: Return the meatballs to the skillet. Simmer for 5 minutes until the internal temperature reaches 160°F (71°C) and they are fully cooked through.
  10. Garnish and serve: Plate the meatballs with a generous spoonful of sauce, a dollop of lingonberry jam, and a sprinkle of fresh parsley.