Description
A wholesome and comforting dish featuring tender, herb-infused meatballs simmered in a velvety, savory gravy. Inspired by the Scandinavian tradition, this one-pot meal pairs succulent ground beef and turkey with earthy potatoes and sweet peas. Finished with a touch of fresh dill, it is a sophisticated yet homey dinner that promises satisfaction in every bite, perfect for busy weeknights or cozy weekends.
Ingredients
1 pound ground beef
1 pound ground turkey
1/2 cup sweet onion, finely chopped
1/2 cup panko breadcrumbs
1/4 cup milk
1/4 cup parmesan cheese, freshly grated
1 tablespoon garlic, minced
1 large egg
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups beef broth (halal certified)
1 cup heavy cream
1 pound yukon gold potatoes, cubed
1 cup frozen peas
2 tablespoons fresh dill, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine beef, turkey, onion, panko, milk, parmesan, garlic, egg, parsley, salt, pepper, allspice, and nutmeg until well mixed.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake for 15-20 minutes until golden brown and cooked through.
While meatballs bake, melt butter in a large pot over medium heat and stir in the flour to create a roux.
Slowly whisk in the beef broth and simmer until thickened, about 5 minutes.
Add the potatoes to the gravy and cook until tender, about 10-12 minutes.
Stir in the heavy cream and frozen peas, then add the baked meatballs to the pot.
Simmer together for 5 minutes until heated through, garnish with fresh dill, and serve hot.
Notes
Ensure your beef broth is certified halal. You can substitute the potatoes with carrots or parsnips for variation. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the gravy becomes too thick.