Swedish Meatballs

Ingredients

For the meatballs

• ½ cup fine dry breadcrumbs, 30 g
• ⅓ cup whole milk, 80 ml
• ½ small onion, finely grated
• 1 large egg
• 8 oz ground beef, 225 g
• 8 oz ground pork, 225 g
• 1 tsp fine salt
• ½ tsp black pepper
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
• 2 tbsp unsalted butter, for frying
• 1 tbsp neutral oil, for frying

For the gravy

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour (plain flour)
• 2 cups beef broth, 480 ml
• ½ cup heavy cream (double cream), 120 ml
• 1 tsp soy sauce
• 1 tsp Dijon mustard
• ¼ tsp black pepper
• 1 tbsp fresh parsley or dill, chopped

Instructions

Make the meatballs

1. In a large bowl, stir together the breadcrumbs and milk and let stand for 5 minutes, until soft.
2. Add the grated onion, egg, beef, pork, salt, pepper, allspice and nutmeg. Mix with your hands until evenly combined, without overworking.
3. With wet hands, roll into about 30 meatballs, 1 inch (2.5 cm) across. Chill for 10 minutes if they are very soft.
4. Heat the butter and oil in a large skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes, turning, until browned all over and cooked through (160°F / 71°C (160°F)). Transfer to a plate.

Make the gravy

5. Pour off any excess fat but leave the browned bits. Melt the butter over medium heat, sprinkle in the flour and whisk for 1 to 2 minutes, until light golden.
6. Gradually whisk in the broth until smooth, then whisk in the cream, soy sauce, mustard and pepper. Simmer for 3 to 4 minutes, until thick enough to coat a spoon.
7. Return the meatballs to the pan and simmer gently for 3 to 5 minutes, spooning the gravy over them. Sprinkle with parsley or dill and serve.