Ingredients
For the meatballs
- 1 tablespoon unsalted butter
- ½ cup finely chopped white onion
- 2 cloves garlic minced
- 1 pound ground pork
- 1 pound ground beef
- ½ cup unseasoned dry breadcrumbs
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 2 teaspoons kosher salt
- ½ teaspoon ground white pepper
For the sauce
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 1/4 cups beef stock
- 3 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- lingonberry preserves
Instructions
- Melt the butter in a medium skillet over medium meat. When the butter is foamy, add the onion and garlic and cook, stirring frequently, until softened, 5 to 7 minutes. Transfer to a large bowl. Add the ground pork, ground beef, breadcrumbs, allspice, nutmeg, eggs, salt, and pepper.
- Using your hands, blend meatball mixture until well combined. Scoop out into 2 tablespoon portions (slightly smaller than a golf ball), then roll and shape. Set meatballs onto a baking sheet lined with parchment.
- Bake meatballs for 10 minutes. While the meatballs are in the oven, make the sauce.
- In a large skillet, melt the butter over medium-low heat. When the butter is foamy, whisk in the flour. Cook, whisking constantly, until the mixture cooks to a light brown color and turns very foamy, about 3 minutes.
- Gradually whisk in the stock, followed by the Worcestershire and mustard. Whisk in the cream, salt, and pepper until smooth. The sauce will be thick. Remove from the heat.
- With the meatballs still in the oven, turn on the broiler setting. Brown the meatballs for about 5-10 minutes.
- When done, remove the meatballs from the oven. Check the sauce. If it’s too thick, whisk in some more beef stock to get it to the right consistency.
- Toss the meatballs in the sauce and serve immediately with cocktail picks and a side of lingonberry or cranberry preserves.
Notes
Note - This recipe can also be made by heating pre-cooked, frozen meatballs and adding to the sauce.
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