Swedish Meatballs

To maximize your nutrition, swap the ground beef for our ground beef organ blend! 

1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined. Using a meatball scoop, spoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls. 
2. In a large pan, heat 2 tablespoon of oil over medium-high heat. Add ½ of the meatballs (don't crowd pan) and cook until browned on all sides (takes about 5 min total). Set aside & repeat until all meatballs are browned.
3. Drain any excess oil, lower heat to medium and add 1/2 cup butter to pan. When the butter bubbles, whisk in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time, whisking as you go. Once done, add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Once the gravy begins to simmer, slowly add the cream. Place the meatballs back into the pan. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through (165°F), about 8-10 minutes.
4. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam. Enjoy!