Swedish Meatballs with Cream Gravy

Ingredients

• MEATBALLS
• 450 g ground beef
• 450 g ground pork
• 2 large eggs
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1/2 tsp ground nutmeg
• 1 onion, grated
• 1 garlic clove, finely grated
• 3 slices white sandwich bread, crusts removed
• 180 ml milk
• 1 tbsp oil, for frying
• CREAM GRAVY
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 500 ml beef stock
• 120 ml heavy cream
• Fresh parsley, chopped, optional
• Lingonberry jam, optional, for serving

Method

1. Place the ground beef and ground pork in a large bowl.
2. Add the eggs, salt, allspice, black pepper and nutmeg.
3. Grate the onion and garlic and add them to the meat.
4. Soak the bread in the milk until softened.
5. Squeeze the bread lightly, then add it and the remaining milk to the meat mixture.
6. Mix gently until evenly combined.
7. Shape the mixture into evenly sized meatballs.
8. Heat the oil in a large frying pan over medium heat.
9. Fry the meatballs in batches, turning regularly, until browned on all sides.
10. Transfer the browned meatballs to a plate.
11. Lower the heat and melt the butter in the same pan.
12. Stir in the flour and cook for 1 minute.
13. Gradually add the beef stock while whisking to prevent lumps.
14. Return the meatballs and their juices to the pan.
15. Cover and simmer for approximately 7 minutes.
16. Stir in the heavy cream and simmer for another 5 minutes, until the meatballs are cooked through and the gravy has thickened.
17. Taste and adjust the seasoning.
18. Finish with optional parsley and serve with lingonberry jam if desired.