The almost famous Swedish meatballs

Ingredients:

Meatballs

• 350 g lean ground beef
• 220 g lean ground pork
• 1 tbsp. breadcrumbs
• 2 tablespoons unsalted butter
• 1/3 cup chopped white onion
• 2 cloves garlic, crushed
• 1/4 tsp ground allspice
• 0.5 cups of milk
• 1 teaspoon Worcestershire sauce
• 1 large egg + 1 egg white, beaten
• Vegetable oil for greasing

Gravy

• 2 tablespoons unsalted butter
• 2 tbsp. flour
• 1.5 cups lightly salted beef broth
• 1 teaspoon Worcestershire sauce
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley (optional)
• Lingonberry jam, for serving (optional)

Preparation:

1. Prepare the meatballsPlace the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 tablespoons salt, and 1/4 teaspoon white pepper and cook, stirring, until softened, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to form a thick paste; let cool. Add the ground beef, pork, egg, and egg white and stir until smooth.
2. Grease a baking sheet with vegetable oil. Roll the minced meat into 2.5 cm balls and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
3. Preheat oven to 200°C. Bake the meatballs until cooked through, about 20 minutes.
4. Prepare the sauceMelt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until smooth. Stir in the beef broth and Worcestershire sauce and bring to a boil. Add the cream and meatballs. Reduce the heat to medium-low and simmer until the sauce thickens, about 10 minutes. Season with salt and pepper to taste. Transfer to a serving platter, sprinkle with parsley, and serve with lingonberry jam.