Almost-Famous Swedish Meatballs

Ingredients

• 1 cup breadcrumbs 
• 1 large egg plus 1 egg white beaten
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 0.3 teaspoon ground allspice 
• 0.5 pound ground pork lean
• 0.3 cup heavy cream 
• 45 servings kosher salt and pepper black freshly ground
• 45 servings kosher salt and pepper white freshly ground
• 0.8 pound ground beef lean
• 1.5 cups beef broth low-sodium
• 0.5 cup milk 
• 2 tablespoons butter unsalted
• 45 servings vegetable oil for brushing
• 0.3 cup onion white minced
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• plastic wrap

Directions

1. Put the breadcrumbs in a large bowl.
2. Heat the butter in a skillet over medium heat.
3. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes.
4. Add the milk and Worcestershire sauce and bring to a simmer.
5. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool.
6. Add the beef, pork, egg and egg white to the bowl and mix until combined.
7. Brush a baking sheet with vegetable oil.
8. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
9. Preheat the oven to 400 degrees F.
10. Bake the meatballs until cooked through, about 20 minutes.
11. Make the gravy: Melt the butter in a large skillet over medium heat.
12. Add the flour and cook, whisking, until smooth.
13. Whisk in the beef broth and Worcestershire sauce and bring to a simmer.
14. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper.
15. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
16. Photograph by Kang Kim