Pasta of your choiceIn a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko, and eggs until combined. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inches) balls.**
In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside**
When all of the meatballs are browned, pour off any excess grease in the pan into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.***
Whisk the gravy until the broth is all incorporated. Add the salt, pepper, lemon juice, allspice, and nutmeg. Whisk a few more times. Slowly add the cream. Once the gravy begins to simmer,**** add the meatballs back into the pan.
Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through,***** about 8-10 minutes.
Serve warm over mashed potatoes, egg noodles or pasta of choice alongside steamed veggies and lingonberry jam.
*Gluten Free Version: if you want to keep this recipe gluten-free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup arrowroot starch. Add it to the gravy at the end to thicken it up.
** I like to shape the meatballs and place them on a piece of parchment paper for fewer dishes and easy clean up. Then I use another piece of parchment to place the browned meatballs on, again, less dishes, easy clean up. overall.
**** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.
***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.