Swedish-Style Beef and Pork Meatballs with Cream Gravy (5 Servings)

Grate the onion into a bowl with its juices; add the chopped bread and soak for 1 minute.

Mix both ground meats, egg, nutmeg, allspice, pepper and salt into the onion and bread.

Portion and roll approximately 25–30 equally sized meatballs.

Heat 1 tablespoon of oil over medium-high heat; brown meatballs in two batches, about 3 minutes per batch, then transfer to a plate. Centers remain undercooked.

Remove excess fat, reduce to medium heat, melt the butter and stir in flour for 1 minute.

Stir in one-quarter of the stock gradually, then add the remainder in portions and whisk until smooth.

Return meatballs and juices to the gravy; simmer 8–10 minutes. Check that the largest meatball reaches 71°C (160°F) and continue cooking if needed.

Add cream, simmer gently for another 2 minutes, switch off the heat and serve.