Swedish Meatballs With Gravy And Lingonberry Preserves

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Recipe from abby mandel, author of celebrating the midwestern table"."

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Steps

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Put bread crumbs and milk in large bowl.

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Stir.

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Soak 10 minutes.

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Add onion , eggs , allspice , nutmeg and pepper.

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Use wooden spoon to combine.

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Break meats into small bits with your hands.

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Add to bowl.

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Use wooden spoon to beat until mixture is well-mixed.

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Shape into 1 1 / 4-inch balls.

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Handle gently and rinse hands often in water to keep mixture from sticking.

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(easiest way to make them is to use small 1 1 / 4-inch diameter ice cream scoop , then gently shape with moistened hands.

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Alternately , use tablespoon and moistened hands to shape mixture into balls.

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).

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Arrange meatballs in single layer on lightly oiled baking sheet.

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Refrigerate until firm , about 2 hours.

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Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.

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Add meatballs in batches , without crowding.

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Cook until browned , shaking pan occasionally , about 5 minutes.

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Transfer to wide , shallow , oven-to-table casserole.

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Repeat with remaining meatballs , adding more but.

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Ingredients

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fresh breadcrumbs, milk, onion, eggs, ground allspice, nutmeg, fresh ground black pepper, ground chuck, lean ground veal, ground lean pork, butter, oil, flour, beef consomme, whipping cream, salt, white pepper, lingonberry preserves