500g (1.1 lbs) beef mince (ideally 20% fat)

250g (0.5 lbs) chicken mince

1 onion, finely chopped

1 garlic clove, minced

4 tbsp panko breadcrumbs

1 medium egg

5 tbsp (75 ml) full-fat milk

½ tsp salt

¼ tsp black pepper

¼ tsp white pepper

¼ tsp ground allspice

2 tbsp vegetable or olive oil (for frying)

3 tbsp unsalted butter

3 tbsp plain (all-purpose) flour

180 ml (¾ cup) beef stock

120 ml (½ cup) vegetable stock

120 ml (½ cup) double cream (heavy cream)

2 tsp dark soy sauce

1 tsp Worcestershire sauce

1 tsp Dijon mustard

¼ tsp salt

Creamy mashed potatoes

Lingonberry jam or redcurrant jelly

Steamed green vegetables (e.g., broccoli or green beans)

Finely chopped fresh parsley

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In a large bowl, combine the beef mince, chicken mince, chopped onion, minced garlic, breadcrumbs, egg, milk, salt, black and white pepper, and ground allspice. Mix until fully combined.
Shape the mixture into 18–22 meatballs, ensuring they are of equal size for even cooking.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook half of the meatballs, turning them occasionally until browned. Transfer to a tray and repeat with the remaining meatballs.
Preheat your oven to 150°C (300°F). Place the tray of browned meatballs in the oven for 5–6 minutes to ensure they cook through.
In the same pan, melt the butter over medium heat, then whisk in the flour to form a roux. Gradually add the beef stock, whisking until smooth.
Stir in the vegetable stock, cream, soy sauce, Worcestershire sauce, mustard, and salt. Let the sauce simmer for 2–3 minutes to thicken.
Return the meatballs to the pan, including any juices from the tray, and stir gently to coat the meatballs in the sauce. Simmer for 3–4 minutes until heated through.
Serve the meatballs and sauce over creamy mashed potatoes, with a side of steamed vegetables and a dollop of lingonberry jam or redcurrant jelly. Garnish with fresh parsley.

For a vegetarian version, substitute the meat with plant-based alternatives and use non-dairy cream.
Add sautéed mushrooms to the sauce for extra flavor.
For added spice, include a pinch of cayenne or chili flakes in the meatball mixture or sauce.