Swedish Meatballs

Place White Bread (2 slices) in a large bowl and cover with cream. Let sit 5-10 minutes.

To the bowl with the bread and Whipping Cream (120 mL) add Ground Pork (225 g), Ground Beef (225 g), Egg (1), Kosher Salt (1 tsp), Onion Powder (1/2 tsp), Garlic Powder (1/2 tsp), and Ground Allspice (1/2 tsp). Using your hands (get them a little wet to help with sticking!), combine meatball mixture, breaking up the bread into small pieces. Form into about 16 golf ball-sized balls.

Heat a large skillet over medium high heat and add Extra-Virgin Olive Oil (2 Tbsp). Place half of the meatballs in pan with room between each, reduce heat to medium, and cook 4-6 minutes, gently turning occasionally, until browned on most sides. Transfer to a plate and repeat with remaining meatballs. Meatballs will not be fully cooked—that’s okay!

Add Butter (2 Tbsp) to now empty skillet. Add Baby Bella Mushrooms (225 g) and Onion (1) and sauté 5-6 minutes, until ingredients start to sweat and brown. Stir in Water (120 mL) and Beef Bouillon Powder (1 tsp), scraping up browned bits. Let simmer 1 minute.

Add Whipping Cream (240 mL), Kosher Salt (1/4 tsp), and Ground Nutmeg (1/8 tsp) and stir while sauce comes to a boil. Return meatballs to skillet, reduce heat to low, and simmer 12 to 15 minutes, stirring occasionally, until meatballs are cooked through and gravy is slightly thickened. Taste gravy and add additional salt if necessary. Sprinkle Fresh Dill (to taste) and Fresh Thyme (to taste) over meatballs and serve with Lingonberry Jam (to taste) and Pasta (as needed).