📖 Instructions

1. First things first, let's make those scrumptious meatballs! In a large bowl, gently combine 1 pound of ground beef with 1/2 cup of breadcrumbs, 1/4 cup of finely chopped onion, 1 egg (lightly beaten), 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of allspice. Don't overmix; just until everything is nicely combined. Trust me, overmixing leads to tough meatballs, and no one wants that.
2. Now, here's where you can get creative. If you're feeling ambitious and have a meat grinder, you can grind your own beef for extra flavor. But don't worry if you don't; pre-ground works just fine. I usually just grab what's on sale.
3. Roll the meat mixture into small, 1-inch meatballs. Try to make them uniform in size for even cooking. I never manage perfect uniformity; some are always bigger than others. This is okay, just embrace it!
4. Heat a large skillet over medium heat with 2 tablespoons of vegetable oil. Once it's hot (but not smoking), carefully add the meatballs to the skillet. I personally avoid overcrowding the pan – it's better to cook them in batches and ensure that they brown properly.
5. Brown the meatballs, making sure to turn them frequently until they're browned on all sides. This takes about 8-10 minutes, maybe a little longer. Don't rush this step; it's a crucial element to the perfect Köttbullar taste and texture!
6. Once the meatballs are browned, remove them from the skillet and set them aside. You want to keep them warm while you prepare the sauce, so preheating the oven to 200 degrees is a good option. I know, I know, one more step – just be patient!
7. Now, for the amazing gravy! In the same skillet, melt 2 tablespoons of butter over medium heat. Stir in 1/4 cup of all-purpose flour. Cook for about 1 minute, stirring constantly, until it forms a smooth paste, called a roux. Don't let it brown, or your gravy will taste funny.
8. Slowly whisk in 2 cups of beef broth. Keep whisking to avoid lumps, as it can get a little lumpy. Once smooth, whisk in 1/4 cup of Dijon mustard and 2 tablespoons of brown sugar. This is where the magic happens!
9. Add the browned meatballs back to the skillet. Reduce heat to low, and let everything simmer together for about 10-15 minutes. If you like it thicker, you can always simmer it a little longer to evaporate some liquid. It's up to you; there's no single ‘right’ answer here!
10. Serve immediately with mashed potatoes, boiled potatoes, or rice, and a dollop of lingonberry jam on the side. This truly elevates the dish; trust me, it adds a sweet and tartness that perfectly complements the savory meatballs and creamy mustard gravy. Enjoy!