Almost-famous Swedish Meatballs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup breadcrumbs
• 2 tablespoons unsalted butter
• 1/3 cup minced onion
• 2 garlic cloves, minced
• 1/4 teaspoon ground allspice
• kosher salt
• fresh ground pepper
• 1/2 cup milk
• 1 teaspoon worcestershire sauce
• 3/4 lb lean ground beef
• 1/2 lb ground lean lamb
• 1 large egg, plus one egg , beaten
• vegetable oil (for brushing)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups low sodium beef broth
• 1 teaspoon worcestershire sauce
• 1/4 cup heavy cream
• kosher salt
• fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• ligonberry jam (swedish style of serving)

Recipe

• 1 make the meatballs: put the breadcrumbs in a large bowl. heat the butter in a skillet over medium heat. add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring, until soft, about 5 minutes. add the milk and worcestershire sauce and bring to a simmer. pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. add the beef, lamb, egg and egg to the bowl and mix until combined.
• 2 brush a baking sheet with vegetable oil. roll the meat into 1" balls and arrange on the prepared baking sheet. cover with plastic wrap and refrigerate at least one hour.
• 3 preheat the oven to 400 degrees. bake the meatballs until cooked through, about 20 minutes.
• 4 make the gravy: melt the butter in a large skillet over a medium heat. add the flour and cook, whisking, until smooth. whisk in the beef broth and worcestershire sauce and bring to a simmer. add the cream and meatballs. reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. season with salt and black pepper. transfer to a serving dish; sprinkle with the parsley. serve with ligonberry ja, if desired.