Ikea Swedish Meatballs

For the meatballs:

1 cup breadcrumbs

2 tablespoons unsalted butter

... 1/3 cup minced white onion

2 cloves garlic, minced

1/4 teaspoon ground allspice

Kosher salt and freshly ground white pepper

1/2 cup milk

1 teaspoon Worcestershire sauce

3/4 pound lean ground beef

1/2 pound lean ground pork

1 large egg plus 1 egg white, beaten

Vegetable oil, for brushing
For the gravy:
2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups low-sodium beef broth

1 teaspoon Worcestershire sauce

1/4 cup heavy cream

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh parsley (optional)

Lingonberry jam, for serving (optional)

Make the meatballs: Put the breadcrumbs in a large bowl.

 

 Heat the butter in a skillet over medium heat.

 

 Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes.

 

Add the milk and Worcestershire sauce and bring to a simmer.

 

 Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool.

 

 Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil.

 

 Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat.

 

 Add the flour and cook, whisking, until smooth.

 

Whisk in the beef broth and Worcestershire sauce and bring to a simmer.

 

Add the cream and meatballs.

 

 Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes.

 

Season with salt and black pepper.

 

Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.