Swedish Meatballs I

1. In a large bowl, stir the bread crumbs into the milk and let them soak for about 5 minutes until softened into a paste.
2. Add the ground beef, ground pork, egg, grated onion, salt, and pepper to the soaked crumbs and mix gently with your hands just until combined, being careful not to overwork the meat.
3. Roll the mixture into small, evenly sized balls about 3 cm across, setting them on a tray; chilling them for 15 minutes helps them hold their shape.
4. Melt 2 tablespoons of the butter in a large skillet over medium heat and brown the meatballs in batches, turning so they color on all sides and reach an internal temperature of 71°C, about 8 to 10 minutes per batch; transfer to a plate.
5. Add the remaining butter to the same pan, whisk in the flour, and cook for 1 to 2 minutes to form a pale roux, scraping up the browned bits.
6. Gradually whisk in the beef stock followed by the cream, then simmer the gravy for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
7. Return the meatballs to the pan, spoon the gravy over them, and simmer gently for 5 minutes until the meatballs are heated through to 71°C; taste and adjust seasoning, then serve with mashed potatoes and lingonberry jam.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk