Classic Swedish Meatballs in Velvety Gravy

1. Soak Bread in Milk

Combine the bread pieces and milk in a small bowl, allowing the bread to absorb the milk for about 10 minutes until it becomes soft.

2. Cook Onion

In a small skillet, melt 2 tablespoons of butter over medium heat and cook half of the minced onion for about 7 minutes until it becomes soft and translucent.

3. Mix Meatball Ingredients

In the bowl of a stand mixer or a large mixing bowl, combine the ground beef, ground pork, soaked bread, cooked onion, the remaining raw onion, 4 teaspoons of kosher salt, eggs, white pepper, and allspice. Mix everything together until well combined and homogenous, which should take about 30 seconds to 1 minute.

4. Form Meatballs

With damp hands to prevent sticking, roll the meat mixture into balls that are slightly smaller than golf balls. Place them on a baking sheet lined with parchment paper.

5. Preheat Oven

Preheat your oven to 200°F (90°C) and set a rack over a baking sheet. This will keep the meatballs warm as you fry them in batches.

6. Fry Meatballs

Heat a generous amount of canola or vegetable oil in a wide skillet over medium-high heat until it reaches 350°F (177°C). Fry the meatballs in batches, ensuring they have enough space to cook evenly, for about 2 minutes per batch until they are browned on all sides. Transfer the fried meatballs to the rack in the oven to keep them warm.

7. Prepare Gravy

Melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 3 minutes until it becomes foamy and thickened. Slowly add the chicken stock while continuously whisking to avoid lumps, and cook until the gravy thickens.

8. Finish Gravy

Whisk in the soy sauce and apple cider vinegar, then season to taste with salt and white pepper.

9. Combine Meatballs and Gravy

Add the meatballs to the gravy, stirring gently to coat them evenly, and simmer until they are heated through.

10. Serve

Serve the meatballs with buttered boiled Yukon Gold potatoes and lingonberry jam for a traditional touch, or enjoy them as delightful hors d'oeuvres. Garnish with minced flat-leaf parsley for a fresh finish.