Swedish Meatballs in Cream Gravy

Ingredients

• 1½ lb Ground Beef
• ⅓ cup breadcrumbs
• 1 egg
• 1 small onion, grated on the fine holes
• ¼ tsp allspice + ¼ tsp nutmeg
• 3 tbsp butter
• 3 tbsp flour
• 2 cups beef stock
• ½ cup cream
• 1 tbsp lingonberry or cranberry jam (optional)
• Mashed potatoes, to serve

Method

1. Mix the Ground Beef, breadcrumbs, egg, grated onion, allspice, nutmeg, 1 teaspoon salt, and plenty of pepper — with your hands, just until combined. Overmixing makes bouncy meatballs.
2. Roll into ping-pong-sized balls with damp hands. Chill 10 minutes if you have them; they'll hold their shape better.
3. Brown in butter over medium heat in batches, rolling to color all sides, about 6 minutes — they needn't be cooked through yet. Set aside.
4. Make the gravy in the drippings: whisk in the flour for 1 minute, then the stock gradually until smooth. Add the cream and simmer to a spoon-coating gravy.
5. Return the meatballs and simmer 5–6 minutes until cooked through (160°F). Serve over mashed potatoes with the jam alongside — the sweet-tart against the cream is the entire Swedish thesis.