How to Make It
1. Prepare the Meatballs (10 minutes)
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Combine milk and breadcrumbs; let soak for 5 minutes.
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Add beef, pork, grated onion, egg, salt, pepper, nutmeg, and allspice.
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Gently mix and form into 1-inch meatballs (about 20–24 pieces).
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2. Sear the Meatballs
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Heat 1 tbsp oil in a skillet over medium heat.
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Brown meatballs in batches for about 8 minutes total. Remove and set aside.
3. Make the Creamy Gravy
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In the same skillet, melt butter and whisk in flour to form a roux. Cook for 1 minute.
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Slowly pour in beef broth, then add cream, Worcestershire sauce, and mustard.
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Simmer until thickened, about 5 minutes.
4. Combine and Serve
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Return meatballs to skillet and simmer for another 5 minutes.
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Serve over buttery egg noodles, garnish with parsley, and add lingonberry jam if desired.
Expert Tips for Success
🔥 Don’t overmix the meat mixture—it keeps the texture light and tender.
🔥 Grate the onion fresh for extra moisture and depth.
🔥 Make ahead and freeze the meatballs—reheat directly in the sauce.
🔥 No lingonberry jam? Use cranberry sauce as a great alternative.
Tasty Twists to Try
🍄 Mushroom Lover’s Gravy – Sauté mushrooms before adding flour.
🌿 Fresh Herb Boost – Mix in chopped parsley or dill with the meat.
🍗 Lean Version – Use ground turkey and swap beef broth for chicken broth.
🌶 Add Some Heat – A pinch of cayenne for a little kick.
🧀 Cheesy Comfort – Stir grated Parmesan into the noodles.
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