Swedish Meatballs

Soak the breadcrumbs in the milk and let stand for 10 minutes to swell.

Finely chop the onion and sauté it in a little butter until soft and translucent; let cool.

In a large bowl, combine the ground beef and pork, the soaked breadcrumbs with milk, the cooled onion, egg, salt, black pepper, allspice and nutmeg; mix by hand until evenly combined, without overworking the meat.

With hands moistened in cold water, shape the mixture into balls 3-4 cm in diameter; if you like, chill them in the fridge for 20 minutes so they hold their shape better.

Heat the remaining butter in a skillet and brown the meatballs in batches for 7-10 minutes, turning them so they're golden on all sides by gently shaking the pan; transfer to a plate.

In the same skillet, add the flour and cook for 1 minute in the fat left from browning, then gradually pour in the beef stock, stirring constantly to avoid lumps.

Add the cream, bring to a boil and cook over medium heat for 5 minutes, until the sauce thickens.

Return the meatballs to the sauce and simmer gently for 8-10 minutes until fully cooked through.

Serve hot with mashed potatoes, lingonberry jam and pickled cucumbers.