Swedish Meatballs

Heat oven to 400 F.

Combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, and eggs in a large bowl. Cook and test a small piece and adjust if needed.

Use a 1-inch scoop to make balls, packing each one tightly. These are meant to be tiny, only about 10-12 grams each.

Roll and line up on a lightly greased tray. Continue until all the mixture is used.

Bake for about 15 minutes, until there are dark crispy spots.

Melt butter in your sauce pan. Sprinkle the flour over the melted butter and whisk over medium low heat for about 3 minutes to form a roux.

Add in the beef stock and whisk until smooth. Turn the heat down to low, add in the heavy cream, and simmer, stirring occasionally. Season as desired with salt and pepper.

Once the gravy starts to thicken, add the meatballs and simmer until hot again.

Enjoy with mashed potatoes, cooked noodles coated in butter, or serve as an appetizer.

Make ahead:
Cook the meatballs and gravy as above, but do not add the meatballs to the gravy. Let both cool and store separately in containers in the fridge.

Put everything in a pan in a low oven or in a crock pot on low and heat through. Once hot, set the temperature to warm.