Step 1

In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.

Step 2

Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.

Step 3

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. This takes about 5 minutes. Set aside.

Step 4

When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel.

Step 5

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 a little at a time.

Step 6

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.

Step 7

Once the gravy begins to simmer, add the meatballs back into the pan.

Step 8

Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through, about 8-10 minutes.

Step 9

Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.