Authentic Swedish meatballs differ from Italian-American versions through their use of a Panade (cream-soaked breadcrumbs) and a specific spice profile of allspice and nutmeg, served in a silken, light-brown gravy.

Part A: Ingredients

• The Meat: 1/2 lb Ground Beef, 1/2 lb Ground Pork.
• The Panade: 1/2 cup Fine Breadcrumbs, 1/4 cup Heavy Cream, 1 Egg.
• The Spice: 1/4 tsp Ground Allspice, 1/4 tsp Ground Nutmeg, 1/2 Onion (grated).
• The Gravy: 2 Tbsp Butter, 2 Tbsp Flour, 2 cups Beef Stock, 1/4 cup Heavy Cream.

Part B: Instructions

1. The Soak: Mix breadcrumbs and cream in a bowl. Let sit for 10 minutes. This creates a “panade” that keeps the meatballs incredibly light and airy.
2. The Mix: Combine the beef, pork, panade, egg, grated onion, and spices. Mix just until combined (over-mixing makes them tough).
3. Roll and Chill: Roll into small, 1-inch balls. Chill for 15 minutes to help them hold their shape.
4. The Fry: Brown the meatballs in butter over medium heat. They should be perfectly round and golden. Remove and set aside.
5. The Sauce: In the same pan, whisk butter and flour to make a blonde roux. Slowly add beef stock, whisking constantly. Stir in the cream.
6. Simmer: Return the meatballs to the gravy and simmer for 5 minutes.
7. Serve: Always serve with mashed potatoes, pressed cucumbers, and lingonberry jam.