Swedish Meatballs with Cream Sauce and Lingonberry

• 60 g Breadcrumbs
• 120 ml Whole milk
• 1 Egg
• 300 g Minced beef
• 200 g Minced pork
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• ½ tsp Allspice
• ¼ tsp Ground nutmeg
• 40 g Unsalted butter
• 25 g Plain flour
• 350 ml Beef stock
• 1 tsp Dijon mustard
• 200 ml Double cream
• 120 g Lingonberry

1. Put the breadcrumbs in a mixing bowl and stir in the milk. Leave to soak for 5 minutes until the crumbs are fully hydrated.
2. Beat in the egg, then add the minced beef, minced pork, salt, pepper, allspice and nutmeg. Mix with your hands just until combined, then roll into small meatballs, about walnut-sized.
3. Melt half the butter in a large frying pan over medium-high heat. Fry the meatballs in batches for 6 to 8 minutes, turning, until browned all over and cooked through, then transfer to a plate.
4. Lower the heat to medium and add the remaining butter to the pan. Stir in the flour and cook for 1 minute, scraping up the browned bits, until the mixture smells nutty.
5. Gradually whisk in the beef stock until smooth, then simmer for 3 to 4 minutes until lightly thickened. Whisk in the Dijon mustard and double cream, then keep the sauce at a gentle simmer without boiling hard.
6. Return the meatballs and any resting juices to the pan and simmer gently for 3 to 5 minutes until the meatballs are hot and the sauce coats the back of a spoon. Serve with a spoon of lingonberry on the side for each portion.

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