Ingredients
Ingredients:
1/2 cup (125 mL) fresh bread crumbs
1 onion, grated
3 tbsp (45 mL) milk
1 egg
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground beef
1 lb (454 g) lean ground pork
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) sodium-reduced beef broth
1/4 cup (60 mL) whipping cream, (35%)
1/4 cup (60 mL) lingonberry jelly or red currant jelly
Preparation
Preparation: In large bowl, stir together bread crumbs, onion, milk, egg, salt, allspice and pepper. Stir in beef and pork until well combined.
Form by rounded tablespoonfuls into 36 balls. (Make-ahead: Cover and refrigerate on lined baking sheet for up to 24 hours.)
In large skillet, heat oil with butter over medium heat; cook meatballs, in batches and turning often, until golden and digital rapid read thermometer inserted into centre of several balls reads 160 degrees F (71 degrees C), 8 to 10 minutes. Transfer to plate.
Drain all but 2 tbsp fat from skillet. Stir in flour; cook, stirring, for 1 minute. Stir in broth and 1/2 cup water; boil, stirring occasionally, for 2 minutes. Stir in cream and jelly; boil, stirring, for 1 minute.
Return meatballs and any juices to skillet; simmer for 3 minutes.
