Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 small onion, grated
• 2 cloves garlic, grated
• 1/2 cup breadcrumbs
• 3 eggs, lightly beaten
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoons dried sage
• Salt and ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 tablespoon caraway seeds
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• Salt and ground black pepper
• Lingonberry jam, for serving, optional

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Instructions

1. Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil.
2. In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes.
3. While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper.
4. Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.