Swedish Meatballs

Instructions

1. In a bowl, combine 500g beef mince and 250g pork mince
2. Add finely diced small onion, minced garlic clove, 4 tbsp panko bread crumbs, 1 medium egg, 5 tbsp full-fat milk, 0.5 tsp salt, 0.25 tsp black pepper, 0.25 tsp white pepper, and 0.25 tsp allspice
3. Mix all ingredients together with your hands until combined
4. Form mixture into 18-22 meatballs about the size of golf balls, rolling them into shape and placing on a tray
5. Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat
6. Fry half the meatballs, turning occasionally until browned all over, then transfer to a tray
7. Repeat with remaining meatballs in batches as needed
8. Place all fried meatballs in a low oven at 150°C (300°F) for 5-6 minutes to finish cooking
9. In the same pan, reduce heat to medium and add 3 tbsp unsalted butter
10. Once butter melts, add 3 tbsp all-purpose flour and whisk into the butter to form a roux
11. Add 180ml beef stock and stir with whisk until fully combined with no lumps
12. Stir in 120ml vegetable stock
13. Add 120ml double or heavy cream, 2 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, and 0.25 tsp salt
14. Stir all sauce ingredients together and bring to a gentle simmer
15. Add the meatballs back to the pan and stir to coat in sauce
16. Cook for another couple of minutes
17. Serve with creamy mashed potato, lingonberry jam, green vegetables, topped with fresh parsley and black pepper