Meatballs (Swedish Köttbullar)

Made from a combination of beef and pork called Köttbullar, the Swedish meatballs recipe will become one of your favourite dishes. Swedish meatballs are a Scandinavian favourite that go from appetizer to main in a flash (just add noodles), and the meatballs are ready when you are. It's a Swedish tradition to serve Swedish meatballs with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

2 lb ground beef chuck
1 lb ground pork
1 lb ground veal
3 cups panko (Japanese breadcrumbs)
1½ cups cream or whole milk
2 large eggs, lightly beaten
2 cloves garlic, minced
coarse sea salt
white pepper, freshly cracked
¼ tsp. ground allspice or nutmeg
3 Tbsp. butter
1/3 cup all-purpose flour, unbleached
3 cups beef broth
lingonberry jam, grape or red-current jelly
egg noodles, cooked

Garnish:
fresh parsley, chopped

Preheat oven to 475°F (245°C/225°C fan, Gas Mark 9).

In a large bowl, combine beef, pork, veal, breadcrumbs, ½ cup milk, eggs, garlic, 1 Tbsp. salt, ½ tsp. pepper, and allspice. Mix just until combined.

Using a rounded 1 Tbsp. measure for each, form mixture into meatballs (you should have about 60). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10-12 minutes, rotating sheets halfway through.

Meanwhile, make the sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup of milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2-3 minutes. Transfer to a large bowl.

Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley and jelly on the side.

Makes 10-12 servings.

Cook's Note: Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.