Swedish Meatballs

What makes these different from Italian meatballs is the panade and the spicing: bread soaked in milk keeps them soft, and allspice with a little nutmeg gives that faintly sweet, wintery note. The gravy is made in the same pan, which is the point of frying them there.

1. 1

   Soak the torn bread in the milk for 5 minutes, then mash it to a paste. This is what keeps the meatballs tender.

   For this step

   • 2 slices white bread
   • 0.33 cup (80 g) milk
2. 2

   Mix it with both minces, the grated onion, allspice, nutmeg and plenty of salt and pepper. Do not overwork it.

   For this step

   • 400 g beef mince
   • 200 g pork mince
   • 1 small onion
   • 0.5 tsp ground allspice
   • 0.25 tsp nutmeg
3. 3

   Roll into balls a little smaller than a golf ball, wetting your hands so the mixture does not stick.

4. 4

   Fry in the butter over medium heat, turning, for 8 to 10 minutes until browned all over and cooked through. Lift them out.

   For this step

   • 3 tbsp (42 g) butter
5. 5

   Stir the flour into the pan fat and cook for 2 minutes, then whisk in the stock a little at a time and simmer until it coats a spoon.

   For this step

   • 2 tbsp (16 g) plain flour
   • 1.5 cups (375 ml) beef stock
6. 6

   Add the cream, return the meatballs, warm through for 5 minutes, and serve with mash and lingonberry.

   For this step

   • 0.5 cup (120 g) double cream
   • 4 tbsp lingonberry or cranberry sauce

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