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1
Make the meatballs: Put the breadcrumbs in a large bowl.
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2
Heat the butter in a skillet over medium heat.
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3
Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes.
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4
Add the milk and Worcestershire sauce and bring to a simmer.
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5
Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool.
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6
Add the beef, pork, egg and egg white to the bowl and mix until combined.
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7
Brush a baking sheet with vegetable oil.
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8
Roll the meat into 1-inch balls and arrange on the prepared baking sheet.
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9
Cover with plastic wrap and refrigerate at least 1 hour.
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10
Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
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11
Make the gravy: Melt the butter in a large skillet over medium heat.
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12
Add the flour and cook, whisking, until smooth.
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13
Whisk in the beef broth and Worcestershire sauce and bring to a simmer.
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14
Add the cream and meatballs.
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15
Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes.
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16
Season with salt and black pepper.
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17
Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
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18
Photograph by Kang Kim
