Swedish Meatballs

Meatballs
500g ground beef/pork mixture
150 ml milk
75 g (¾ cup) white breadcrumbs
1 egg
1 onion
salt, white pepper
ground allspice

Brown gravy
2 tbsp butter
2 tbsp wheat flour
4 dl meat stock
½ dl double cream
2 tsp Chinese soy sauce
1 pinch black pepper
1 tbsp apple sauce or jelly (optional)

Preparation

1. Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat, preferably in a food processor, with the onion, egg, milk–breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm.

2. Preheat the oven to 200°C. Line a baking sheet with parchment paper. 

3. Check the taste by test-frying one meatball. Then shape small meatballs.

4. Place meatballs on the sheet and bake for 20-25 minutes, or up to 30 minutes for larger ones.

5. Ensure they're browned and reach an internal temperature of 71°C.

6. For the gravy, melt the butter in a pan. Stir in the flour. Add the stock little by little, while stirring. Bring to the boil and simmer for 3–5 minutes. Add cream and flavour with soy, pepper and the optional apple sauce or jelly.

7. Serve with mashed or boiled potatoes and raw stirred lingonberries.