3tablespoonsflouruse 2 tablespoons if you prefer a thinner gravy
1 ½cupsbeef broth
1teaspoonsmooth Dijon mustard
1tablespoongrape jellyOR lingonberry jam; or less, to taste
salt and black pepperto taste
Make the meatballs:Add all ingredients for the meatballs EXCEPT for the oil to a large bowl. Knead very well. I like doing this with a handheld mixer with the hook attachment - it's so much faster! Using about 2 teaspoons of meat mixture, roll into firm balls. (Freezing the meatballs for 5-10 minutes at this point helps them to keep their shape.)
Cook the meatballs:Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until well browned on all sides. This will take between 6-8 minutes. Remove the meatballs from the pan and set aside. If you prefer baking the meatballs, place them on a lined baking sheet and bake them at 425°F for 10-12 minutes or until browned and no longer pink in the middle.
Make the gravy:Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Quickly pour in the beef broth while whisking constantly. Simmer until thickened, then whisk in the milk, mustard and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
Finish the dish:Place the meatballs back in the gravy and warm very gently until heated through. Serve immediately.