Instructions
- In a large bowl, combine all Meatballs ingredients except the olive oil. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning frequently, until cooked through. Remove meatballs from the skillet and set aside.
- In the same skillet, melt butter for the Sauce over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in beef broth until smooth. Bring to a simmer, stirring constantly.
- Stir in heavy cream, soy sauce, Dijon mustard, lingonberry jam and white pepper. Reduce heat and simmer for 5-10 minutes, or until the sauce has thickened.
- Return the meatballs to the skillet and simmer in the sauce for another 5 minutes to heat through.
- Serve hot with mashed potatoes or egg noodles.
