Viking Skillet Meatballs
MAINS

Viking Skillet Meatballs

SERVES 8–10
TIME 40 MIN
LEVEL EASY

The one people still talk about years later.

Notes

Pro tip from 21 years: Make a double batch. The leftovers at 2am are even better.

INGREDIENTS
  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 1 large onion, finely grated
  • 3 cloves garlic, minced
  • 1 cup panko or fresh breadcrumbs
  • 2 eggs
  • ½ cup milk
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1 tsp caraway seeds, lightly crushed
  • ½ tsp nutmeg
  • Butter & oil for frying
  • FOR THE GRAVY:
  • 3 Tbsp butter
  • 4 Tbsp flour
  • 3 cups beef stock
  • ½ cup lingonberry jam (or cranberry)
  • ½ cup heavy cream
  • Salt & pepper
METHOD
  1. 1. Soak breadcrumbs in milk for 5 minutes. Mix with beef, pork, onion, garlic, eggs, salt, pepper, allspice, caraway, and nutmeg. Use your hands — it’s therapeutic.
  2. 2. Form into golf-ball sized meatballs. Don’t pack them tight.
  3. 3. Brown in batches in a large cast iron skillet with butter/oil over medium-high heat. Set aside. (They’ll finish in the gravy.)
  4. 4. Make the gravy in the same pan: melt butter, whisk in flour, cook 2 minutes until golden. Slowly add stock while whisking. Add lingonberry jam. Simmer 8–10 minutes until thick.
  5. 5. Return meatballs to sauce, cover, and simmer gently 12–15 minutes. Finish with cream. Taste for seasoning. Serve with mashed potatoes, flatbread, or straight from the skillet with a spoon.
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