This classic Swedish dish features traditional Scandinavian spicing. Serve the meatballs with mashed or boiled potatoes and lingonberry jam, and garnish with chopped parsley. My favorite meatballs happen to be served at IKEA, where you can also buy them frozen should you not wish to make them from scratch!
1 large white onion
1 lb (450g) minced beef
1 lb (450g) minced pork
3 oz (85g) panko breadcrumbs
2 eggs, separated
5 fl oz (150ml) milk
½ tsp allspice
½ tsp ground nutmeg
Salt and pepper
FOR THE GRAVY:
2 tbsp butter
2 tbsp all purpose (plain) flour
1 pint (475ml) chicken or veal stock
4 fl oz (120ml) heavy (double) cream
Heat one tablespoon of olive oil in a large frying pan. Finely chop the onion, then cook gently until translucent.
In a large bowl, combine the minced beef, minced pork, breadcrumbs, egg yolks, milk, allspice, nutmeg and cooked onion. Season with salt and pepper. Mix well with clean hands, then roll the mixture into golf ball-sized meatballs.
Add a further tablespoon of olive oil to the pan, then cook the meatballs in batches, taking care not to crowd the pan, until all sides are brown. Transfer to a plate.
In a clean pan, melt the butter, then add the flour and whisk for one to two minutes until pale and bubbling. Add the stock slowly, whisking constantly. Bring to the boil, then turn down the heat and add the cream. Return the meatballs to the pan and cook for a further 10 minutes, stirring occasionally.
Serve immediately with mashed or boiled potatoes, a spoonful of lingonberry jam, and a sprinkling of chopped parsley.