Swedish Meatballs

Ingredients

For the meatballs:

  • 500g ground beef
  • 250g ground pork
  • 1 small onion, finely grated
  • 100g breadcrumbs
  • 150ml milk
  • 1 large egg
  • Salt and pepper, to taste
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg

For the sauce:

  • 3 tablespoons butter
  • 3 tablespoons plain flour
  • 500ml beef stock
  • 150ml cream
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard

Method

  1. Prepare the Meatball Mixture:

    • In a bowl, soak the breadcrumbs in the milk until the milk is absorbed and the mixture is pasty.
    • Combine the ground beef, ground pork, grated onion, egg, salt, pepper, allspice, and nutmeg in a large bowl. Add the breadcrumb mixture and mix thoroughly until the ingredients are well combined.
    • Shape the mixture into small, round meatballs. The mixture should make about 40-50 meatballs, depending on the size.

  2. Cook the Meatballs:

    • In a frying pan, heat a bit of oil over medium heat. Add the meatballs in batches, turning frequently to ensure even browning and cooking through. Once cooked, remove the meatballs from the pan and set aside. You may need to add more oil as you go to prevent sticking.

  3. Make the Gravy:

    • In the same pan, melt the butter. Whisk in the flour and cook for a minute until the mixture turns light brown.
    • Gradually whisk in the beef stock, ensuring no lumps form. Add the cream, soy sauce, and Dijon mustard. Bring the mixture to a simmer, and allow it to thicken until it coats the back of a spoon.
    • Return the meatballs to the gravy and simmer for another 5-10 minutes.

  4. Serve:

    • Serve the meatballs and gravy hot, with a side of creamy mashed potatoes, lingonberry jam, and perhaps pickled cucumbers.