Having lived in Sweden for many years, this is my first attempt at making meatballs. I had thought of making it many times before but it never materialized. Being one of the national dishes, meatballs are readily available here, with varying quantities of meat. The cheaper ones are probably more like meat flavored meat balls, containing trace amounts of meat. And this is the major benefit of making your own balls, no unwanted ingredients. With homemade meatballs, you can also introduce other ingredients like shredded veges. In relatively small quantities it may be almost unnoticeable.
450 grams (1 pound) ground pork
450 grams (1 pound) ground beef
1 cup fresh bread crumbs
½ cup milk
1 large onion, finely minced
1 egg, lightly beaten
4 tablespoons canola oil, divided
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 teaspoon ground nutmeg
½ teaspoons ground allspice
3 tablespoons butter
3 tablespoons flour
2½ cups low-sodium beef broth
1 tablespoon Worcestershire sauce
½ cup sour cream
Salt, to taste
Lingonberry, cranberry or redcurrant jelly (optional)
1. Preheat oven to 205°C/400°F
2. Lightly grease a large baking sheet.
3. Mix breadcrumbs and milk in a small bowl. Set aside for about 10-15 minutes to allow the bread to completely absorb the milk.
4. In a large skillet over medium heat, sauté the onion in 1 tablespoon canola oil until soft and translucent, about 5 minutes. Remove from heat and set aside to cool slightly.
5. In a large mixing bowl, combine ground meat, egg, salt, pepper, nutmeg, and allspice. Add the soaked breadcrumbs and cooled onions. Mix until everything is well combined.
6. Using a tablespoon measure, scoop out and roll the meat mixture into balls, transferring the shaped meatballs to the prepared baking sheet (meatballs should be fairly close together, but not touching).
7. Lightly coat the meatballs with cooking spray or brush with canola oil. Bake for 20-25 minutes or until the centre is cooked through and tops are lightly browned.
8. Prepare the Sauce:
9. Return skillet to medium-high heat, and add butter. Once butter is melted and foamy, whisk in the flour until smooth paste forms and cook for 1-2 minutes. Whisk in the stock and bring to a simmer, stirring frequently. Cook for 4-5 minutes, or until sauce is thick and glossy, then remove from heat and whisk in sour cream.
10. Add the cooked meatballs to the pan and stir until well coated with sauce.