Total Time: About an hour | Serves 4-5
- Large Mixing Bowl
- Microplane (optional)
- Medium Sauté Pan (~4qt)
- Baking pan (sheet)
- Pasty Brush (optional)
- A Sharp Knife 🙂
Prep: Preheat the oven to 400 degrees F.
- 1 C breadcrumbs
- Or crushed panko, it needs to be fine
- 2 T unsalted butter
- ⅓ C white onion: finely minced
- Or 1 T onion powder
- 2 garlic cloves: microplaned
- Or 1 t garlic powder
- ¼ teaspoon ground allspice (a pinch, basically)
- Kosher salt and freshly ground white pepper
- Peppercorn medley is fine, even better
- 1/2 C Whole Milk
- 1 t Worcestershire sauce
- 1 lb 80/20 Ground Beef: slapped
- 1/2 lb Ground Pork: caressed
- 1 Large egg, plus 1 egg white: whipped until safe-word is given
- Vegetable oil, enough to coat a pan
- 2 T unsalted butter
- 2 T all-purpose flour
- 1 1/2 C beef bone broth
- 1 tsp Worcestershire Sauce
- 1/4 C heavy cream
- 2 T Sour Cream
- Kosher salt and freshly ground pepper, to taste.
- 2 T chopped fresh flat parsley (garnish, optional)
- Put the breadcrumbs in a large bowl. Heat the butter in a pan over medium heat.
- Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and sauté until soft, about 5-7 minutes.
- If using powdered spices, add in with the milk below…
- Add the milk and Worcestershire sauce and bring to a simmer.
- Pour the milk mixture over the breadcrumbs and stir to make a thick paste and allow to cool.
- Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a full-size baking sheet with the vegetable oil.
- Roll the meat into ~ 1-inch balls and arrange on the baking sheet.
- Cover with plastic wrap and refrigerate at least 1 hour.
- Bake the meatballs until cooked through, about 20 minutes.
- Melt the butter in a large pan over medium heat. Add the flour and cook, whisking until smooth and light blonde. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. (it may seize up at first, but keep whisking)
- Add the heavy cream and sour cream, reduce the heat to medium low.
- Simmer, stirring occasionally, until the gravy can heavily coat the back of a spoon. Season with salt and black pepper.
- Transfer to a serving dish; garnish with chopped parsley and a side of lingonberry jam (optional, but the jam does add a bright contrast to the heavy gravy)
Swedish Chef: “Hirdy Birdy Firdy, Bjork-Bjork!”– Jim Henson, Probably
Translation: “It rubs the gravy on its skin, or else it gets the spoon again.”
- Cook half bag of ribbon-style egg noodles
- Toss the cooked noodles in with the gravy and add the meatballs with some thin shaved mushroom caps. They will cook in a minute or two.
- Lingonberry jam, on the side (optional but worth finding)
- Make as many as you want, roll around in them like a meaty ball-pit. You could also freeze them, because they freeze really well.
- Sour Cream adds a bit of tang to the gravy, but is not necessary if you prefer to omit it.
- “Heavy coats the back of a spoon” – dip a cooking spoon in the gravy, pull it out vertically. Take your finger and wipe a line across the back of the spoon. Light, and heavy is determined on how long it takes the sauce to cross that line. Heavy should take at least 5 seconds, and light about 3. If the sauce never closes that gap: congratulations, you’ve made beef pudding.
I’ve seriously contemplated filling a bathtub with these, and then tossing our two dogs into it. It’s a bathtub, but it’s also meat-balls… I’m pretty sure their little minds would break.– Love Jimi