AI-generated — not medical advice. Verify before cooking.
Contains
Ingredients
Equipment
- Large skillet (10-inch)Alternative: 12-inch for 6+ servings
- Mixing bowl
- Whisk
★ = Essential
Instructions
Finely dice Yellow onion and mix with Ground beef, Ground pork, Egg, Panko breadcrumbs, Ground allspice, salt and pepper.
✓ Checkpoint: Mixture holds together when squeezedForm mixture into 20-24 small meatballs, about 3 cm each.
✓ Checkpoint: Even size for uniform cookingMelt Butter in skillet over medium heat. Brown meatballs in batches, turning until golden on all sides.
✓ Checkpoint: Deep golden crust on all sides💡 Chef's Tip: Do not overcrowd panRemove meatballs. Whisk All-purpose flour into remaining fat, cook 1 minute. Gradually whisk in Beef broth and Heavy cream until smooth and thickened.
✓ Checkpoint: Sauce coats back of spoonReturn meatballs to sauce. Simmer gently 5 minutes until cooked through.
✓ Checkpoint: Internal temperature 71°C
Nutrition
(per serving)
Storage
Refrigerator: 3 days
Freezer: 2 months
Cool completely before refrigerating or freezing. Sauce may thicken when chilled.
Reheating: Reheat gently on stovetop with splash of broth or cream. Stir frequently.
Variations
- Ikea-Style: Add 1 tsp soy sauce to sauce and serve with lingonberry jam
- Extra Creamy: Increase cream to 300 ml and add 1 tbsp Dijon mustard
- Spicy Version: Add 1/4 tsp cayenne and 1 tsp smoked paprika to meat mixture