Ingredients for Swedish Meatballs

• 240ml fresh breadcrumbs

• 550ml low-salt beef stock, divided

• 4 tablespoons unsalted butter, divided

• 230g minced onion

• 2 thick slices bacon, minced

• 450g beef mince

• 350g pork mince

• 3 large eggs, lightly beaten

• 1 matsked kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 1 1/2 teaspoons sugar

• 1 teaspoon ground allspice

• 1/2 teaspoons ground nutmeg

• 2 tablespoons plain flour

• 2 tablespoons soured cream, whisked

Mix breadcrumbs and 80ml stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 475ml stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in soured cream, and stir to coat meatballs.

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