Swedish Meatballs

Steps

• Meatballs: Soak the breadcrumbs in the milk until soft, then combine with the beef, pork, egg, onion, salt, and allspice, mixing thoroughly until smooth and cohesive.

  Tip: Mix this more than you would meatloaf — the goal here is a tight, springy bind that holds together in gravy, the opposite texture goal.

• Meatballs: Roll into small, even balls, about an inch across.
• Sear: Heat the oil in a large skillet over medium heat and brown the meatballs on all sides, working in batches. Remove to a plate — they don't need to be fully cooked through yet.
  ⏱ Start 8 min timer
• Gravy: In the same pan, melt the butter, whisk in the flour, and cook a minute to form a roux.
  ⏱ Start 1 min timer
• Gravy: Whisk in the stock gradually, then the cream and nutmeg, and simmer until thickened.
  ⏱ Start 4 min timer
• Finish: Return the meatballs to the gravy and simmer until they reach 71°C (160°F) in the centre.
  ⏱ Start 8 min timer