Swedish meatballs of beef and pork bound with milk-soaked breadcrumbs and warmed with allspice, pan-fried and finished in a cream sauce, served with mashed potato, pickled cucumber and lingonberry jam.
Soak the breadcrumbs
Soak the breadcrumbs in the milk until fully absorbed and soft, about 5 minutes.
5 minMix the meatball base
Combine the beef, pork, soaked breadcrumbs, grated onion, egg, allspice, white pepper and salt into a smooth, well-mixed paste.
Shape the meatballs
Roll the mixture into evenly sized balls a little smaller than a golf ball, using wet hands to stop them sticking.
Fry the meatballs
Fry the meatballs in butter over medium heat, turning often, until browned all over and cooked through to 71 degrees Celsius inside, about 12 minutes.
12 minStart the sauce
Lift the meatballs out, then pour the beef stock into the same pan, scraping up the browned bits, and simmer for 2 minutes.
2 minAdd the cream
Stir in the double cream and soy sauce and simmer until the sauce thickens slightly, about 5 minutes.
5 minReturn the meatballs
Return the meatballs to the pan and simmer gently until heated through and coated in sauce, about 3 minutes.
3 minServe
Serve hot with mashed potatoes, pickled cucumber and a spoonful of lingonberry jam.
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