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.**In a large pan, heat 2 tablespoon of olive oil over medium-high heat

Step 3

Add ½ of the meatballs and cook until browned on all sides

Step 4

This takes about 5 minutes

Step 5

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

Step 6

Lower the heat to medium and add the butter to the pan

Step 7

When the butter begins to bubble, sprinkle in the flour and cook for 1 minute

Step 8

Add the beef broth to the pan a little at a time.*** Whisk the gravy until the broth is all incorporated

Step 9

Add salt, pepper, lemon juice, allspice and nutmeg

Step 10

Whisk a few more times

Step 11

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

Step 12

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

Step 13

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

Step 14

Cooking Notes:*Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version

Step 15

To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch

Step 16

Add it to the gravy at the end to thicken it up

Step 17

** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes

Step 18

Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes

Step 19

*** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall

Step 20

**** Take care not to boil the cream

Step 21

It might separate if you do

Step 22

Keep it at a simmer until the meatballs are cooked all the way through

Step 23

***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside