A fairly simple, delicious, heritage dish that can be made with almost any ground meat. This dish can be an appetizer or main course but also pairs nicely with egg noodles, mashed potatoes, or rice/cauliflower rice. Fresh delicate greens like arugula or sprouts also add a nice freshness to this heavy, rich, and satisfying dish along with some berry jam (lingonberry is the typical jam for this dish but ohelo berry is a great local substitute.) This recipe is adapted from my Swedish grandmother's recipe book.
2 pounds of ground meat (works best with a combination of pork/boar (.5-1 pound) and another ground meat like lamb, beef, or venison (1-1.5 pound)
2 cup bread, cubed
1.5 cups bone broth
1 onion, finely diced and sautéed
1 potato, boiled and mashed (approximately 1/2-3/4 cup)
2-3 teaspoons of salt
1 teaspoon of black pepper
1/2 teaspoon of allspice
oil or butter for frying
3-4 Tablespoons butter
1/2 cup flour
3 cups bone broth/stock
1 cup milk or cream
salt and pepper to taste
optional: dash of soy sauce and dash of worchestershire sauce
1. Soak bread in bone broth
2. Sautee onion
3. Boil and mash potato
4. Mix all meatball ingredients together and keep working it until you have a smooth spongey mass. It should seem pretty wet.
5. Shape the balls and brown evenly in butter or oil. Meatballs do not have to be cooked through at this point as they will eventually simmer in gravy. Remove to separate pot.
6. Make the gravy in the same frying pan by heating butter and adding flour. Heat and stir to a golden paste. Add stock gradually, stirring briskly to avoid lumps.
7. Add cream and simmer to taste. Pour over meatballs and simmer for 20-30 minutes. Mushrooms are also a good addition to the gravy.