I like the Swedish meatballs
1 cup bread crumbs
2 tbsp unsalted butter
1⁄3 white onion, minced
2 clove garlic, minced
1⁄4 tsp ground allspice
2 tsp kosher salt, or to taste
1⁄4 tsp white pepper, freshly ground, or to taste
1⁄2 cup milk
1 tsp Worcestershire sauce
3⁄4 lb lean ground beef
1⁄2 lb lean ground pork
1 large egg, plus 1 egg white, beaten
1 vegetable oil, for greasing the baking sheet
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1⁄2 cup low sodium beef broth
1 tsp Worcestershire sauce
1⁄4 cup heavy cream
1 kosher salt, to taste
1 black pepper, freshly ground, to taste
2 tbsp fresh parsley, chopped (optional)
Directions
To make the meatballs: Put bread crumbs in a large bowl. Heat 2 tablespoons butter in a skillet over medium heat. Add onion, garlic, allspice, 2 teaspoons salt, and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add milk and 1 teaspoon Worcestershire sauce and bring to a simmer. Pour milk mixture over the bread crumbs and stir to make a thick paste; let cool. Add ground beef, ground pork, egg and egg white to the bowl and mix until combined. Brush a baking sheet with vegetable oil. Roll meat into 1 inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
1 Preheat oven to 400 degrees F (200 degrees C).
2 Bake meatballs for about 20 minutes or until cooked through.
3 To make the gravy: Melt 2 tablespoons butter in a large skillet over medium heat. Add flour and cook, whisking, until smooth. Whisk in beef broth and 1 teaspoon Worcestershire sauce and bring to a simmer. Add heavy cream and meatballs. Reduce heat to medium low and simmer until the gravy thickens, about 10 minutes. Season to taste with salt and black pepper. Transfer to a serving dish and sprinkle with the parsley, if desired..