Ingredients:

  • 2 slices White Bread, torn (day-old bread works best)
  • ¼ cup (60 ml) Whole Milk
  • 1 Tbsp (15 g) Unsalted Butter (for sautéing onion)
  • 1 small Yellow Onion, finely minced
  • 14 oz (400 g) Ground Beef (80/20 mix)
  • 7 oz (200 g) Ground Pork
  • 1 Large Egg, lightly beaten
  • 1 tsp Fine Sea Salt
  • ½ tsp White Pepper
  • ½ tsp Ground Allspice
  • ¼ tsp Ground Nutmeg
  • 3 Tbsp (45 g) Unsalted Butter (for browning)
  • 2 Tbsp Reserved Pan Fat + Butter (for gravy roux)
  • 2 Tbsp All-Purpose Flour
  • 2 cups (480 ml) Quality Beef Stock (low sodium)
  • ½ cup (120 ml) Heavy Cream (35% fat)
  • 1 tsp Soy Sauce (or Worcestershire sauce)
  • Salt and Black Pepper, to taste

Instructions:

  1. Soak the Binder: Place torn bread and milk in a small bowl. Let it soak for 5 minutes until soft and pulpy.
  2. Sauté Onion: Melt 1 Tbsp of butter in a small pan. Add the finely minced onion and cook slowly over medium-low heat until soft and translucent (about 5-7 minutes). Cool slightly.
  3. Combine Ingredients: In a large bowl, combine the ground beef, ground pork, the milk/bread pulp, the cooled sautéed onion, egg, salt, pepper, allspice, and nutmeg.
  4. Mix Gently: Using your hands, mix the ingredients just until combined. Do not overwork the meat, or the Swedish Meatballs will be tough—think blending, not kneading.
  5. Chill: Cover the mixture and chill in the refrigerator for at least 30 minutes. (This helps them hold their shape when cooking.)
  6. Shape: Use a small cookie scoop or roll the mixture into 1-inch diameter balls. Place them on the parchment-lined baking sheet.
  7. Heat Fat: Melt the remaining 3 Tbsp of butter in the large skillet over medium-high heat until the foam subsides.
  8. Brown: Cook the meatballs in batches (do not crowd the pan). Turn often until they are golden brown and crisp on all sides.
  9. Finish Cooking: Reduce heat slightly and continue cooking until they are cooked through (internal temperature of 165°F/74°C).
  10. Hold: Remove cooked meatballs and place them on a clean plate. Cover loosely to keep warm. Do not wipe the pan clean—the brown bits (fond) are crucial for the gravy!
  11. Start the Roux: Return the skillet to medium heat. If necessary, add a touch more butter to make up 2 Tbsp of fat. Whisk in the all-purpose flour and cook for 1-2 minutes until a light blonde, nutty-smelling roux forms.
  12. Add Stock: Gradually whisk in the cold beef stock, ensuring no lumps form. Bring the mixture to a simmer.
  13. Thicken and Flavour: Stir in the heavy cream and the soy sauce/Worcestershire. Taste and season with salt and pepper. Simmer gently until the gravy coats the back of a spoon (about 5 minutes).
  14. Marry the Dish: Gently return the cooked meatballs to the gravy. Simmer for 3-5 minutes, allowing the meatballs to warm through and absorb some of the gravy’s flavour. Serve hot with mashed potatoes and lingonberry jam.