Craving the ultimate comfort food? These meatballs seasoned with warm spices, coated in velvety gravy, and nestled atop creamy mashed potatoes or egg noodles completely fit the bill. Finish with a dollop of bright lingonberry jam, the perfect sweet-tart contrast to the deep, savory umami of this classic dish.
Ingredients:
Meatballs:
Stout Creek Farm 1lb ground pork
1/4 C yellow or white onion minced
1 garlic clove minced – Canticle Farm
1 egg
1/4 C Milk
1 Tbsp. Honey – Warne Bee Farm
1/4 C bread crumbs
1 T chopped parsley, extra for garnish
1/4 t ground allspice
1/4 t ground nutmeg
1/4 t black pepper
**All beef option – If using only lean ground beef, add a tablespoon of mayonnaise or olive oil for added fat. Or you can use 50/50 ground beef & ground pork.
Sauce:
3 T reserved drippings from the meatballs (supliment with butter if necessary)
3 T flour
1 ¾ - 2 C Stout Creek Farm Beef Bone Broth
1/4 C sour cream
1/4 C heavy cream
1 T Dijon mustard
1 T Worcestershire sauce
1t Four Thieves seasoning blend or your favorite dried herb blend
Optional - lingonberry jam
Instructions:
In a large bowl mix pork with all ingredients until well combined. You can refrigerate the meat mixture for one to two hours allowing it to firm up and be easier to work with. Form the meatballs to your desired size. (I like to use a cookie scoop to keep the meatballs uniform.) Place meatballs on a foil lined rimmed-baking sheet to retain the drippings. Bake at 350 degrees 10 – 15 minutes again depending on the size or you can fry them in a pan over medium heat until the juices run clear. Remove meatballs from the pan if using this method and retain 3 T of the pan drippings for the sauce.
In a saute pan over medium heat add the drippings and flour. Whisk together until smooth and the flour begins to brown. Slowly, whisk in 1 cup of the beef broth. In a separate bowl whisk together the sour cream and heavy cream. Add approximately ¼ cup of the warm beef broth mixture to the bowl with cream mixture to temper it then add it all back to the pan. Stir in the remaining ingredients. Add additional beef broth to reach desired thickness for the gravy and adjust seasonings if needed. Add the meatballs to the gravy to coat.
Serve meatballs over mashed potatoes, egg noodles, or rice and garnish with chopped parsley.
Traditionally paired with lingonberry jam, cranberry sauce or a current jam are both excellent substitutes.
