Step 1 of 11
Soak breadcrumbs in milk for 10 minutes. They'll absorb almost all the milk.
Step 2 of 11
Sweat the diced onion in 1 tbsp butter over medium-low heat 6 minutes until translucent. Cool slightly.
Step 3 of 11
Mix beef, pork, soaked breadcrumbs, cooked onion, egg, allspice, white pepper, and salt in a large bowl. Mix gently with your hands — overworking makes tough meatballs. Refrigerate 20 minutes.
Step 4 of 11
Shape into walnut-sized balls (about 25 g each). Wet your hands between batches to prevent sticking. You should get about 30 balls.
Step 5 of 11
Heat 2 tbsp butter in a wide pan over medium heat. Cook meatballs in batches, 10 minutes per batch, rolling them gently so all sides brown. Don't crowd — crowded meatballs steam, not brown.
Step 6 of 11
Lift cooked meatballs to a plate. Keep warm.
Step 7 of 11
Make the gravy in the same pan. Melt 1 tbsp butter in the meatball drippings over medium heat. Sprinkle flour over and whisk 60 seconds — should turn into a pale roux.
Step 8 of 11
Pour in the beef stock, whisking. Bring to a simmer; let thicken 3 minutes.
Step 9 of 11
Stir in cream, soy sauce, and Dijon. Simmer 2 minutes more. Taste — adjust salt.
Step 10 of 11
Return meatballs to the gravy. Warm through 3 minutes.
Step 11 of 11
Plate with mashed potatoes, a generous spoon of lingonberry jam, and pickled cucumbers on the side.
Ingredients 16
the meatballs
- 300 g ground beef (15% fat)
- 300 g ground pork
- 60 g stale breadcrumbs (or panko)
- 120 ml whole milk (to soak the crumbs)
- 1 small yellow onion, finely diced
- 1 large egg
- 1/2 tsp ground allspice
- 1/2 tsp white pepper
- 1.5 tsp fine sea salt
the cook
- 60 g butter (for cooking)
the gravy
- 2 tbsp plain flour
- 300 ml beef stock
- 150 ml heavy cream
- 1 tsp dark soy sauce
- 1 tsp Dijon mustard
the serve
- Lingonberry jam for serving (Scandinavian; raw cranberry compote is an acceptable substitute)