Classic Swedish Meatballs with Creamy Gravy

Method

1. In a large skillet, sauté the finely minced onion in 1/2 tablespoon butter until translucent. Remove from the pan and let cool to room temperature in a large bowl.
2. Add the ground beef, ground pork, breadcrumbs, egg, salt, and white pepper to the bowl with the onions. Mix with a paddle attachment on medium-low speed (or use your hands) until just combined.
3. Roll the mixture into medium-sized meatballs, about 1 inch in diameter.
4. In the same skillet, heat the remaining butter until bubbly but not smoking. Fry the meatballs, turning often, until golden brown all over. Transfer to a plate lined with paper towels.
5. Drain off excess butter from the skillet, leaving about 1 tablespoon. Reduce heat to medium-low.
6. Whisk the flour into the butter and cook for about 1 minute until lightly browned. Gradually stir in the beef stock and milk, whisking constantly, until the sauce thickens slightly.
7. Add the soy sauce and heavy cream (if using). Bring to a simmer and cook for 2 minutes, until the gravy thickens further.
8. Season with salt and white pepper. Stir in the lingonberry jam until well combined.
9. Return the meatballs to the skillet, stirring to coat them with the gravy. Cook for a few minutes until heated through.
10. Garnish with parsley if desired, and serve immediately.