Swedish Beef and Pork Meatballs in Cream Gravy with Lingonberries

What you need

• 40 g (1/2 cup) dry breadcrumbs
• 100 ml (scant 1/2 cup) whole milk
• 1 onion, small, very finely chopped
• 50 g (3 1/2 tbsp) butter, divided
• 250 g (9 oz) ground beef
• 250 g (9 oz) ground pork
• 1 egg
• 1 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp ground white pepper
• 2 tbsp all-purpose flour
• 300 ml (1 1/4 cups) beef stock
• 150 ml (2/3 cup) heavy cream
• 1 tsp soy sauce, for color
• 800 g (1 3/4 lb) potatoes, floury or all-purpose, peeled
• 4 tbsp lingonberry jam

Method

Restated from the original video

1. 1

   Stir the breadcrumbs into the milk in a large bowl and leave for 10 min to swell.

2. 2

   Soften the onion in 1 tsp of the butter over low heat until translucent, 5 min. Let it cool.

3. 3

   Add the onion, beef, pork, egg, salt, allspice and white pepper to the soaked crumbs and mix until evenly combined and slightly sticky.

4. 4

   With wet hands, roll the mixture into balls about 3 cm across. It makes around 30.

5. 5

   Cover the potatoes with salted water, bring to a boil and simmer until tender, 15-20 min. Drain and keep warm.

6. 6

   Meanwhile, melt half of the remaining butter in a large frying pan over medium heat.

7. 7

   Fry the meatballs in two batches, shaking the pan so they roll, until well browned and cooked to the center with no pink inside, 8-10 min per batch. Add the last of the butter for the second batch. Set aside.

8. 8

   Sprinkle the flour into the fat left in the pan and stir for 1 min.

9. 9

   Whisk in the stock little by little, scraping up the browned bits, then add the cream and soy sauce.

10. 10

    Simmer the gravy, stirring, until it coats a spoon, 3-4 min. Season with salt and white pepper.

11. 11

    Return the meatballs to the pan and warm through in the gravy for 2 min.

12. 12

    Serve with the potatoes and a spoonful of lingonberry jam on each plate.

Imported from cafedelites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.