Alcoeur Apron's Swedish Meatballs
For the meatballs
1 pound ground beef
1/4 cup breadcrumbs
1 small onion, very finely chopped
1 clove garlic, finely minced
1 teaspoon dried parsley
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
Ground black pepper, to taste
1 large egg
1-2 tablespoons milk
1 tablespoon oil
For the gravy
3 tablespoons butter
3 tablespoons flour, use less if you prefer thinner gravy
1 1/2 cup beef broth
1 cup whole milk
1 teaspoon Dijon mustard
1 tablespoon grape jelly OR lingonberry jam; or less, to taste
Salt and ground black pepper to taste
Add all ingredients for the meatballs EXCEPT for the oil to a large bowl. Knead very well. Using about 2 teaspoons of the meat mixture, roll into firm balls. Wet hands before making balls for easiest assembly.
Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until well browned, at least 2 minutes per side. This will take 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.
Wipe out the skillet, and bring it back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Slowly pour in the beef broth while whisking constantly. Once a nice thick consistency, whisk in the milk, mustard, and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
Place the meatballs back in the gravy and warm very gently until heated through. Serve immediately and enjoy with your choice of side.