½ tsp salt
½ tsp black pepper
¼ tsp ground nutmeg (essential for that Swedish flair)
¼ tsp allspice (optional but traditional)
For the Gravy:
3 tbsp butter
3 tbsp flour
2 cups (480ml) beef broth
½ cup (120ml) heavy cream or half-and-half
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper, to taste
To Serve:
8 oz (225g) egg noodles, cooked and tossed with butter
Chopped fresh parsley (for garnish)
Lingonberry jam (optional, but authentic and delicious)
How to Make It
1. Prepare the Meatballs (About 10 Minutes)
Combine milk and breadcrumbs; let them soak for 5 minutes.
Add the beef, pork, grated onion, egg, salt, pepper, nutmeg, and allspice.
Gently mix and form into 1-inch meatballs (you’ll get around 20–24).
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