I have to make a confession: It's been a long time since I ate meatballs at IKEA. But these juicy homemade meatballs in a delicious brown gravy? These happen all the time, and I could eat the whole pan by myself if it wasn't for my kids and husband, ahem.
Ingredients
For the meatballs:
Instructions
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 small onion (very finely chopped)
- 1 clove garlic (finely minced)
- 1 tablespoon parsley (chopped)
- ½ teaspoon salt
- black pepper (to taste)
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 egg
- 1-2 tablespoons milk
- 1 tablespoon oil
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups beef broth
- 1 cup whole milk
- 1 teaspoon smooth Dijon mustard
- 1/2 – 1 tablespoon grape jelly OR lingonberry jam
- salt and black pepper (to taste)
Instructions
- Make the meatballs: Add all ingredients for the meatballs EXCEPT the oil to a large bowl. Knead very well. I like doing this with a handheld mixer with the hook attachment – it’s so much faster! Using about 2 teaspoons of meat mixture, roll into firm balls. Place the meatballs on a baking sheet and freeze for 5-10 minutes.
- Cook the meatballs: Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until just cooked through. This will take between 6-8 minutes. Remove the meatballs from the pan and set aside. If you prefer baking the meatballs, place them on a lined baking sheet and bake them at 425°F for 10-12 minutes or until browned and no longer pink in the middle.
- Make the gravy: Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Quickly pour in the beef broth while whisking constantly. Simmer until thickened, then whisk in the milk, mustard and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
- Finish the dish: Place the meatballs back in the gravy and warm until heated through. Serve immediately.