Finnish Meatballs

Instructions

1. Prepare the bread mixture
   In a small bowl, soak the crumbled bread in milk for 5 minutes until soft. This creates a panade that will keep the meatballs tender.
2. Make the meatball mixture
   In a large bowl, combine ground beef, ground pork, minced onion, soaked bread, egg, allspice, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
3. Form and brown the meatballs
   Shape the mixture into 1-inch (2.5cm) meatballs. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 5-6 minutes per batch. Transfer to a plate and set aside.
4. Create the gravy
   In the same skillet, add the remaining tablespoon of butter. Sprinkle in the flour and whisk continuously for 1-2 minutes until it forms a light brown roux. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan for extra flavor.
5. Finish the sauce
   Bring the sauce to a simmer and cook for 3-4 minutes until it begins to thicken. Stir in the heavy cream and season with salt and pepper to taste.
6. Combine and finish cooking
   Return the meatballs to the skillet, gently turning to coat them in the sauce. Cover and simmer on low heat for 10-12 minutes, until the meatballs are cooked through and the sauce has thickened.
7. Serve the meatballs
   Serve the meatballs hot with a generous spoonful of lingonberry jam on the side. Traditional accompaniments include mashed potatoes, boiled potatoes, or egg noodles.