Juicy and Tender Swedish Meatballs with Rich Gravy

Ingredients

• 3 ounces fresh white bread, crusts removed, bread cut into 1/2-inch pieces
• 1/2 cup milk
• 5 tablespoons unsalted butter, divided
• 1 medium onion, minced or grated, divided
• 1 pound 4 ounces ground beef chuck
• 12 ounces ground pork
• 4 teaspoons kosher salt, plus more for seasoning
• 2 large eggs
• 1/4 teaspoon ground white pepper, plus more for seasoning
• 1/8 teaspoon ground allspice
• Canola or vegetable oil, for frying
• 3 tablespoons flour
• 2 cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 teaspoon soy sauce
• 1/2 teaspoon apple cider vinegar
• Minced flat-leaf parsley, to garnish
• Buttered boiled Yukon Gold potatoes and lingonberry jam, for serving, optional

Directions

1. Place the bread in a medium bowl and pour in the milk, turning the pieces so they’re moistened all over. Set it aside until the bread is fully soft and has taken in most of the milk, about 10 minutes. While that sits, melt 2 tablespoons (30g) butter in a small skillet over medium-high heat. Stir in half of the minced onion and cook until it turns golden and soft, about 7 minutes.
2. In the bowl of a stand mixer with the paddle attached, or in a food processor, add the ground beef, ground pork, soaked bread with any milk left in the bowl, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice. Begin mixing on low, then raise the speed to medium-high and beat until everything is evenly blended, about 30 seconds to 1 minute.
3. Cover a baking sheet with parchment paper. With damp hands to keep the mixture from sticking, shape roughly tablespoon-sized scoops into balls a little smaller than golf balls. Arrange them on the prepared baking sheet as you go.
4. Place a rack on a clean baking sheet and preheat the oven to 200 degrees F (90 degrees C). Pour about 1/2 inch oil into a wide skillet and heat it to 350 degrees F (177 degrees C). Fry the meatballs in batches, gently turning them so they brown on all sides, about 2 minutes. Move the browned meatballs to the rack and hold them in the oven to stay warm.
5. Melt the remaining 3 tablespoons (45g) butter in a medium saucepan over medium-high heat until it bubbles and foams. Add the flour while whisking, and keep cooking and whisking until the flour no longer smells raw, about 3 minutes. Whisk in the chicken stock, bring the mixture to a boil, then reduce the heat so it simmers and cook until thickened, about 3 minutes. Whisk in the soy sauce and cider vinegar, then season with salt and white pepper.
6. Add the meatballs to the gravy and turn them gently until coated. Simmer until the meatballs are warmed through. Serve right away with buttered potatoes and lingonberry jam, or set them out with toothpicks as an hors d'oeuvre.