Swedish Meatballs in Creamy Gravy

• 1 lb ground meat, ideally half pork and half beef (500 g)
• 1 onion, finely chopped
• 1 egg
• 3 tbsp breadcrumbs
• ½ cup milk (100 ml)
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground allspice
• 2 tbsp butter for frying
• Gravy: 2 tbsp all-purpose flour
• Gravy: 1¼ cups beef stock (300 ml)
• Gravy: ¾ cup heavy cream (200 ml)
• Gravy: 1 tbsp soy sauce
• Lingonberry jam, mashed potatoes and quick pickled cucumber to serve

Instructions

1. 01

   Soak the breadcrumbs in the milk for 5 minutes.

2. 02

   Soften the onion in a little butter and let it cool slightly.

3. 03

   Mix the meat, onion, egg, soaked breadcrumbs, salt, pepper and allspice until even.

4. 04

   Roll about 30 small balls with wet hands.

5. 05

   Brown the meatballs in butter in a skillet, in batches. Set them aside.

6. 06

   Sprinkle the flour into the pan drippings and stir. Whisk in the stock a little at a time, then the cream.

7. 07

   Season with soy sauce, salt and pepper. Return the meatballs and simmer for 8–10 minutes, until cooked through.

8. 08

   Serve with mashed potatoes, lingonberry jam and cucumber.

Tip: No lingonberries? Cranberry sauce is the closest swap.