2. Sear the Meatballs
Heat 1 tbsp oil in a skillet over medium heat.
Brown the meatballs in batches for about 8 minutes. Remove and set aside.
3. Make the Creamy Gravy
In the same skillet, melt butter and whisk in flour to make a roux. Cook for 1 minute.
Slowly pour in the beef broth, then add cream, Worcestershire sauce, and mustard.
Simmer until thickened, about 5 minutes.
4. Combine and Serve
Add meatballs back to the skillet and simmer for another 5 minutes.
Spoon over a bed of buttery egg noodles, sprinkle with parsley, and add a dollop of lingonberry jam if desired.
Expert Tips for Success
🔥 Don’t overmix the meat mixture—it keeps the texture light and tender.
