Start by finely chopping your onion. You want it small enough to blend into the meat mixture without overwhelming any bites. In a large bowl, combine the ground beef and ground pork. Add the chopped onion, bread cubes, egg, Worcestershire sauce, and all your spices. Mix thoroughly using your hands. If you can handle it, dive in for the best mix!

Now, create your meatballs. Aim for a size that can be eaten in one bite. Don’t stress over perfection; they will cook evenly regardless. Typically, 1.5 inches in diameter works well. Place them on a plate as you go.

In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the meatballs to the pan. Be sure not to overcrowd! You want to sear them on all sides until golden brown. This should take around 6–8 minutes. Once done, transfer them to a plate and cover to keep warm.

In the same skillet, you’ll use the leftover drippings to create a rich gravy. Add butter and allow it to melt, then sprinkle in the flour. Mix until it forms a paste—this is called a roux. Slowly whisk in the beef broth, stirring continuously to avoid lumps. Once combined and thickened, add the heavy cream and Dijon mustard. Let it simmer for a few minutes until creamy and smooth.

Return the meatballs to the skillet, allowing them to simmer in the gravy for about 5 minutes. This step allows the flavors to meld beautifully. Once done, serve hot with your chosen sides and a generous spoonful of lingonberry sauce.