📝 About This Recipe
A beloved staple of church potlucks and family reunions across the Upper Midwest, these meatballs are the ultimate comfort food. Unlike their Scandinavian cousins, the Midwestern version leans into a rich, creamy gravy bolstered by a touch of beef bouillon and often served over a mountain of buttery egg noodles. These tender morsels are infused with warm spices like allspice and nutmeg, creating a nostalgic flavor profile that feels like a warm hug on a snowy Minnesota evening.
🥗 Ingredients
The Meatballs
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 pound Ground Pork (adds moisture and tenderness)
- 1/2 cup Panko Breadcrumbs (plain)
- 1/3 cup Whole Milk (at room temperature)
- 1/2 cup Yellow Onion (grated or very finely minced)
- 1 large Egg (beaten)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Allspice (the secret to authentic flavor)
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
The Creamy Gravy
- 4 tablespoons Unsalted Butter
- 1/4 cup All-purpose Flour
- 2 cups Beef Broth (low sodium preferred)
- 1/2 cup Heavy Cream (can substitute sour cream for extra tang)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (optional, for depth)
For Serving
- 2 tablespoons Fresh Parsley (chopped)
- 1/2 cup Lingonberry Jam (or cranberry sauce as a substitute)
- 12 ounces Wide Egg Noodles (cooked and buttered)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs and milk. Let them sit for about 5-10 minutes until a paste forms (this is a panade, which keeps the meatballs tender).
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2
In a large mixing bowl, combine the ground beef, ground pork, breadcrumb mixture, beaten egg, grated onion, salt, pepper, allspice, nutmeg, and garlic powder.
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3
Using your hands or a wooden spoon, mix until just combined. Be careful not to overwork the meat, which can make the meatballs tough.
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4
Roll the mixture into small balls, roughly 1 inch in diameter (about 1 generous tablespoon each). You should yield approximately 24-30 meatballs.
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5
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the meatballs in batches, being careful not to crowd the pan.
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6
Brown the meatballs on all sides until a nice crust forms, about 5-7 minutes. They don't need to be cooked through yet. Remove meatballs to a plate and set aside.
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7
Wipe out any burnt bits from the skillet, but leave the fat. Add the remaining 3 tablespoons of butter and melt over medium heat.
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8
Whisk in the flour and cook for 1-2 minutes until it turns a light golden brown and smells slightly nutty (this is your roux).
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9
Slowly pour in the beef broth while whisking constantly to prevent lumps. Continue whisking until the sauce begins to thicken.
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10
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer.
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11
Add the meatballs back into the skillet. Reduce heat to low and cover. Simmer for 10-12 minutes until the meatballs are cooked through and the sauce is glossy.
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12
Taste the sauce and adjust seasoning with extra salt or pepper if needed. If the gravy is too thick, splash in a little more broth or milk.
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13
Serve the meatballs and plenty of gravy over hot, buttered egg noodles. Garnish with fresh parsley and a dollop of lingonberry jam on the side.
💡 Chef's Tips
For the softest texture, use a box grater for the onion so the juice and pulp melt into the meat. Don't skip the browning step; that Maillard reaction provides the base flavor for your gravy. If you want a truly 'Midwest' shortcut, some families use a can of cream of mushroom soup in place of the flour/broth roux, though the scratch version is far superior. Wet your hands slightly with water while rolling the meatballs to prevent the meat from sticking to your skin. Make a double batch and freeze the browned meatballs (before simmering in sauce) for an easy weeknight meal later.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes instead of noodles for a more filling meal. A crisp cucumber salad with vinegar and dill provides a perfect acidic contrast to the rich gravy. Steamed green beans or roasted carrots add a nice pop of color and nutrition to the plate. Pair with a light lager or a dry Riesling to cut through the creaminess of the sauce. Always serve with lingonberry jam—the sweet-tart flavor is essential to the experience.