Swedish meatballs

Makes: 6- 8 servings 1 ½ cups cubed fresh bread ½ cup half- and- half 5 tablespoons unsalted butter, divided

1 medium onion, finely minced or grated, divided

1 pound ground beef chuck ( about 20% fat)

1 pound ground pork 4 teaspoons kosher salt, plus more for seasoning ½ teaspoon allspice ¼ teaspoon ground ginger ½ teaspoon ground nutmeg 2 large eggs, beaten Freshly ground black pepper Canola or vegetable oil, for frying

3 tablespoons flour

2 cups homemade or storebought beef stock Heaping teaspoon spicy brown mustard

½ cup heavy cream, half- and- half or sour cream Dash of apple cider vinegar Minced flat- leaf parsley, for garnish

Buttered, cooked egg noodles or boiled potatoes, for serving Lingonberry jam, for serving

1. In medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk has been absorbed, about 10 minutes.

2. Meanwhile, in a small skillet, melt 2 tablespoons butter over medium- high heat. Add half of the minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.

3. To large bowl, add ground beef, ground pork, soaked bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, ground spices, eggs and a good grind or two of black pepper. Mix gently with hands until combined.

4. Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly tablespoon- sized portions of meatball mixture into balls slightly smaller than golf- ball size. Transfer to lined baking sheet.

5. Set a rack over a clean baking sheet and heat oven to 200 degrees. Heat about ½ inch oil in a wide skillet to 350 degrees. Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to rack and keep warm in the oven.

6. In a medium saucepan, melt remaining 3 tablespoons butter over medium- high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in beef stock, bring to a boil, lower heat to a simmer and cook until thickened, about 3 minutes. Stir in mustard, cream and cider vinegar, then season to taste with salt and pepper.

7. Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve with buttered noodles or potatoes, and lingonberry jam. You also can spear them with toothpicks as an hors d’oeuvre.

— Adapted from seriouseats. com *