The trick to making authentic Swedish meatballs is to beat the ground meat with water until fluffy and smooth. Serve these as an hors dΓÇÖoeuvre (enough for 12 to 16 guests) or as a main course (for 6 to 8) accompanied by mashed potatoes and cranberry sauce.
Melt in a small, heavy skillet over medium-high heat:
1 tablespoon butter
Add and sauté, stirring often, until soft, about 1 to 2 minutes:
1 tablespoon minced onions
Remove from the heat and set aside. In the large bowl of an electric mixer, combine and let stand until soft, about 1 to 2 minutes:
2/3 cup fresh breadcrumbs
1 cup water
Add the reserved onions along with:
3/4 pound lean ground beef
3/4 pound lean ground pork
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using two spoons dipped in cold water, shape the meat into 1-inch balls. Heat in a large skillet over medium heat:
4 tablespoons butter
Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add to the skillet:
2 tablespoons all-purpose flour
Cook, stirring, until lightly browned. Slowly add:
2 cups beef stock
Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.
