Swedish Meatballs With Gravy

Ainekset

1 medium onion, finely diced

2 tablespoons unsalted butter

½ lb ground beef

½ lb ground pork

¼ cup panko bread crumbs

⅓ cup milk

2 medium eggs

Salt and pepper

Pinch of nutmeg

1 teaspoon allspice

1 tablespoon olive oil

1 tablespoon butter

2 tablespoons flour

2 cups beef broth

1 cup heavy cream

Splash of Worcestershire

1 teaspoon Dijon mustard

Salt and pepper to taste

Ohjeet

In a medium pan over medium high heat melt two tablespoons of butter and add in the onions. Cook until caramelized, about 20 minutes. Set aside to cool

In a medium bowl add the meat, panko, milk, eggs, salt, pepper, nutmeg, allspice and onions. Mixed to combine and form into meatballs. Should make about 20. Refrigerate for 30 minutes

In the same pan used to caramelize the onion, add the olive oil and butter bring to med-high heat, then sear the meatballs 5-6 mins or until golden brown all over

Remove the balls, then add the flour. Mix until foaming. Slowly add beef broth while constantly mixing. Bring to a simmer

Reduce by half, then add the heavy cream, Worcestershire, Dijon, salt and pepper

Mix and reduce to desired consistency(Add more stock if too thick). Add the meatballs back in, based on low for 3 to 5 minutes. Serve with lingonberry jam or cranberry sauce