A delightful twist on the classic Swedish meatballs, paired with a tangy cranberry sauce.
Prepare the cranberry sauce by combining cranberries, water, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer until the cranberries burst and the sauce thickens.
For a smoother sauce, blend it after cooking and strain through a sieve.
Sauté the finely chopped onion in a frying pan with a bit of butter until soft, then stir in the allspice.
Cook the onions on low heat to avoid burning and to bring out their natural sweetness.
In a mixing bowl, soak the breadcrumbs in milk until absorbed. Mix in the sautéed onions, minced beef, ground pork, beaten egg, salt, and pepper.
Ensure the mixture is well combined but not overmixed to keep the meatballs tender.
Shape the mixture into walnut-sized balls with damp hands.
Use a small ice cream scoop for uniform meatball sizes.
Fry the meatballs in batches in a frying pan with butter until golden brown on all sides. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
In the same pan, melt butter and stir in flour to create a roux. Gradually whisk in beef stock until smooth.
Cook the roux until it turns golden for a richer flavor.
Stir in sour cream and dill, then add the meatballs back to the pan. Simmer until the sauce thickens and the meatballs are heated through.
Add the sour cream off the heat to prevent curdling.
Serve the meatballs with the cranberry sauce and your choice of mashed potatoes or noodles.
Garnish with extra fresh dill for a pop of color and flavor.
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