Homemade Swedish Meatballs with Creamy Gravy

Start by preparing your meatball mixture. In a large bowl, combine the minced meat, finely chopped onion, garlic, anchovies, breadcrumbs, egg, milk or cream, allspice, nutmeg, salt, and pepper. Use your hands to mix everything together thoroughly until well combined.

Shape the mixture into small, even-sized balls, about the size of a walnut. You should get around 20-24 meatballs. Place them on a plate or tray, ready for cooking.

Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Carefully add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides, turning them gently. This should take about 8-10 minutes in total. Once browned, remove the meatballs from the pan and set them aside on a clean plate.

In the same skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 1-2 minutes to create a smooth roux. This will cook out the raw flour taste.

Slowly pour in the white wine while whisking continuously to prevent lumps. Let it bubble for a minute to cook off the alcohol. Then, gradually add the beef stock, whisking all the time until the sauce is smooth and begins to thicken.

Return the browned meatballs to the skillet with the sauce. Let them simmer gently in the gravy for about 10 minutes, or until the meatballs are cooked through and the sauce has reached a lovely, creamy consistency.

Stir in the single cream to finish the sauce, allowing it to warm through for a minute. Taste and adjust the seasoning with more salt and pepper if needed.

Serve the meatballs and sauce hot, garnished with finely chopped fresh dill. Offer the lingonberry jam on the side for that classic sweet-tart accompaniment.