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- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons butter, divided
- 1/2 cup finely chopped onion
- 1 teaspoon plus 1 pinch kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
- Preheat oven to 200° F. Tear the bread into pieces and place it in a small mixing bowl with the milk. Set aside.
- In a large straight-sided sauté pan over medium heat, melt 1 tablespoon of the butter. Add the onion and the pinch of salt and sweat until the onions are soft. Remove from heat and set aside.
- In the bowl of a standing mixer, combine the bread-and-milk mixture with the cooked onions, ground chuck, pork, egg yolks, black pepper, allspice, nutmeg, and the remaining salt. Beat on medium speed for 1 to 2 minutes.
- Using your hands, shape the meat into balls.
- Heat the remaining butter in the pan over medium-low heat. Add the meatballs and sauté them until golden brown on all sides, about 7 to 10 minutes.
- Using a slotted spoon, remove the meatballs to an ovenproof dish and place it in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the broth and whisk until the sauce begins to thicken.
- Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy, and serve with jarred lingonberry sauce and steamed potatoes.
