01 -
In a small bowl, combine the milk and fresh breadcrumbs. Allow the mixture to soak for 10 minutes until fully softened.
02 -
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, egg, allspice, salt, and pepper. Mix thoroughly by hand until evenly blended.
03 -
With damp hands, form the mixture into small balls roughly 3 centimeters in diameter, yielding about 25 to 30 meatballs.
04 -
Melt the butter in a large frying pan over medium heat. Fry the meatballs in batches, turning frequently, until all sides are evenly browned and cooked through, about 5 to 7 minutes per batch. Remove and set aside.
05 -
Using the same pan, reserve a small amount of the fat. Add the flour and stir constantly for 1 minute to cook out the raw flavor. Gradually whisk in the broth, scraping up any browned bits. Cook until slightly thickened, then stir in the double cream. Season with salt and pepper to taste.
06 -
Return the browned meatballs to the pan with the gravy. Simmer gently for 10 minutes, allowing the flavors to meld and the meatballs to heat through.
07 -
Serve the meatballs hot, generously coated in creamy gravy, accompanied by lingonberry sauce and boiled or mashed potatoes.