Ingredients

Method

1. Soak & mix

Combine milk and breadcrumbs; stand 5 minutes. Stir in onion, egg, salt, pepper, allspice, and nutmeg. Add beef and pork; mix gently with a fork until just combined (tenderness lives in restraint).

2. Shape

With damp hands, form 1 to 1¼-inch (2.5–3 cm) meatballs. Chill 10 minutes to set.

3. Sear

Heat a skillet over medium. Add butter and oil. Sear meatballs in batches, rolling to brown all sides, 6–8 minutes. Transfer to a plate.

4. Build the gravy

Discard all but 3 tbsp fat. Add butter; whisk in flour until blond and nutty. Gradually whisk in stock, then cream, Dijon, and Worcestershire. Simmer to a silky nappe, 3–5 minutes. Season.

5. Finish

Return meatballs and juices to pan. Simmer on low, covered, 8–10 minutes until cooked through (165°F/74°C). Finish with parsley.

6. Serve

Spoon over buttery potatoes or noodles. A dot of lingonberry jam gives the classic sweet-tart counterpoint.

Chef’s Notes

• Tenderness: Mix lightly and avoid over-packing when shaping.
• Make-ahead: Chill up to 24 hrs, or freeze raw on a tray, then bag up to 2 months.
• Gluten-free: Use GF breadcrumbs; swap flour for 2 tbsp cornstarch or sweet rice flour.
• Lighter: Half-and-half works; simmer longer to thicken.

What to Pour

Silky sauces adore elegant reds and textured whites: Pinot Noir, Gamay, or an oaked Chardonnay. For a non-alcoholic pairing, try a blackcurrant spritz with lemon.

Storage

Refrigerate up to 3 days. Reheat gently with a splash of stock or cream. Freeze up to 2 months; thaw overnight before warming.

Nutrition (approx.)

520 kcal • 36 g fat • 13 g carbs • 34 g protein