This recipe is a riff on the popular dish, Swedish meatballs. The combination of lean veal and fatty ground pork will have your family lining up for seconds.

For the meatballs:

1 lb ground veal
½ lb ground pork
½ cup plain breadcrumbs
1 egg
¼ cup ketchup
¼ cup coarse grain mustard
1 tbsp Worcestershire sauce
1 tsp seasoning salt
½ tsp pepper
1 tsp onion powder
2 tbsp canola or olive oil, for browning

For the gravy:

2 tbsp butter
1 large onion, thinly sliced
1 tbsp Worcestershire sauce
1 cup beef broth
2 tbsp cornstarch
½ tsp salt
1 tbsp ketchup

Directions:

Fold all of the meatball ingredients (excluding the oil) to a large bowl and mix well with your hands. Shape into 1 inch meatballs. Pour the oil into a large skillet and heat over medium-high heat. Add the meatballs and cook them in batches without crowding them. Brown the meatballs on all sides, adding more oil as needed. Remove meatballs from skillet and set aside. To the same skillet melt the butter then add the onion and cook until onion soften and is translucent. In a separate bowl, mix the cornstarch and beef broth and whisk until smooth. Pour the ingredients into the skillet, and cook for about 3 to 5 minutes, while whisking it often until the sauce thickens. Add a bit more beef broth to loosen the sauce if it becomes to thick. Taste for seasoning and add salt and pepper if necessary. Return the meatballs back to the skillet and toss them around so they’re covered in the gravy. Serve with mashed potatoes or rice. Bon Appetit!