Large Swedish meatballs in caraway gravy

Ingredients:

Meatballs

• 450 g of ground beef
• 220 g of minced pork
• Half a small onion, grated
• 2 cloves garlic, grated
• 0.5 tbsp. breadcrumbs
• 3 eggs, lightly beaten
• 1 teaspoon ground allspice
• 0.5 tsp ground nutmeg
• 2 tsp dried sage
• Salt and ground black pepper, to taste

Gravy

• 2 tablespoons unsalted butter
• 1 tbsp. caraway seeds
• 2 tbsp. flour
• 2 cups beef broth
• Lingonberry jam, for serving

Preparation:

1. Preheat oven to 200°C. Prepare a baking sheet by spraying it with cooking spray or lining it with parchment paper or foil.
2. In a large bowl, combine all the meatball ingredients (note that the mixture will be quite wet at first due to the eggs; just keep mixing and distribute everything evenly).
3. Using a large spoon or ice cream scoop, divide the meat mixture into large meatballs (about 1/4 cup each) and place them on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22-25 minutes.
4. While the meatballs are baking, melt the butter in a skillet over medium heat. Add the cumin seeds to the melted butter and toast until fragrant, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, until smooth, about 1 minute.
5. Add the beef broth and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, until thickened, about 10 minutes. Season with salt and pepper to taste.
6. Serve the meatballs with the gravy and a spoonful of lingonberry jam.
   
   Alternatively, serve the meatballs with a simple coleslaw dressed with a tahini-lemon juice mixture. This dressing is very easy to make. In a blender, combine 1/4 cup tahini, 1/4 cup water, 1/4 cup lemon juice, 2 grated garlic cloves, a pinch of salt, and black pepper. Blend until smooth, adding a little water if needed.