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Swedish Meatballs

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Ingredients
  

MEATBALLS

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup breadcrumbs
  • 1 egg
  • 1 small onion
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • 1 cup milk
  • 1 ounce butter
  • 1 ounce oil

GRAVY

  • 1 ounce butter
  • 1 ounce flour
  • 1 pint stock or broth
  • 1/2 cup sour cream
  • 1 teaspoon Dijon mustard (optional)
  • salt and pepper to taste

Instructions
 

  • Mix all ingredients from ground beef to milk together until a solid uniform mixture is formed.
  • Take a small piece out, cook it like a miniham burger and taste it. Season more as needed and make a second test patty if needed.
  • Form 1-ounce spheres, and cool in the refrigerator for 15 to 20 minutes (up to three or four hours).
  • In a large sauté pan, brown small batches of the meatballs in the butter and oil over medium heat, just until browned. They do not need to be fully cooked, reserve to the side
  • Clean the sauté pan, then over medium heat, melt butter. Then whisk in flour and cook until fully incorporated but no color has developed.
  • Slowly whisk in cool or room temperature stock. Simmer for five to seven minutes until gravy has thickened and the flour taste has cooked away
  • Add all the meatballs back into the pan (if the pan will not hold all of the meatballs, cook in batches). Simmer in the gravy, turning the meatballs frequently until cooked all the way through (break one open to make sure all pink is gone).
  • Turn off the heat, add the sour cream and slowly fold into the sauce. Take the gravy, season as needed with salt and pepper and serve over mashed potatoes with pressed cucumber salad and lingonberry jam (cranberries can work as a substitute).