Swedish Meatballs

Ingredients

• 0.75 cup whole milk
• 0.75 cup plain dried breadcrumbs
• 1 yellow onion – grated
• 2 large eggs – lightly beaten
• 2 tsp kosher salt
• 1 tsp ground allspice
• 0.75 tsp ground white pepper
• 0.25 tsp ground nutmeg
• 1 pound ground beef
• 1 pound ground pork
• 3 tbsp neutral oil
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups low-sodium beef stock
• 1 cup heavy cream
• lingonberry jam – for serving
• potatoes – boiled or mashed (for serving)

Instructions

1. In a large bowl, stir together the whole milk and breadcrumbs and let hydrate until thick and pasty, 10 minutes.
2. Add the grated onion, eggs, kosher salt, ground allspice, ground white pepper, and ground nutmeg to the panade and mix until smooth.
3. Add the ground beef and ground pork and mix gently with a fork or your hands just until sticky and uniform. Cover and chill 20 minutes to firm for easier shaping.
4. With damp hands, roll the mixture into 1-inch meatballs (about 40–50), packing lightly so they stay tender.
5. Heat the neutral oil in a large heavy skillet over medium to medium-high heat. Brown the meatballs in batches, turning occasionally, until evenly browned and just cooked through, 5–7 minutes per batch. Transfer to a plate; leave the browned bits in the pan.
6. Reduce heat to medium. Add the unsalted butter to the skillet to melt, then sprinkle in the all-purpose flour. Whisk and cook until the roux is light blond, 2–3 minutes. Gradually whisk in the low-sodium beef stock, scraping up browned bits. Simmer until slightly thickened, 3–4 minutes, then stir in the heavy cream and simmer until the gravy coats the back of a spoon, 5–7 minutes.
7. Return the meatballs and any accumulated juices to the skillet, simmering and gently stirring until heated through and the sauce clings, about 5 minutes. Serve hot with lingonberry jam and potatoes.