Swedish Meatballs with Creamy Gravy

Step 1: Grate the onion using a standard box grater.

Step 2: Scrape the onion and its juices into a bowl. Add the bread and mix well; the onion juice should make the bread soggy. If it does not, add a tiny splash of milk. Set aside to soak for 1 minute.

Step 3: Add the remaining meatball ingredients, except the oil, and mix well.

Step 4: Measure out a heaped tablespoon of the mixture, or use an ice cream scoop, and drop it onto a work surface. Repeat with the remaining mixture to make 25 to 30 meatballs, then roll them into shape.

Step 5: Heat the oil in a skillet over medium-high heat. Add half the meatballs and brown them all over; they should still be raw inside. This takes about 3 minutes. Transfer them to a plate, then brown the remaining batch.

Step 6: If there is a lot of oil, pour off and discard the excess. Lower the heat to medium.

Step 7: Add the butter to the skillet and melt it. Stir in the flour and cook for 1 minute.

Step 8: While mixing, add about one-quarter of the beef broth; it will thicken quickly. Gradually add the remaining broth, stirring as you go. Switch to a whisk if needed to make the gravy lump-free.

Step 9: When the liquid is simmering, add the meatballs and any juices pooled on the plate.

Step 10: Turn up the heat slightly to maintain a rapid simmer. Cook for 8 to 10 minutes, stirring occasionally, until the liquid thickens into a thin gravy.

Step 11: Add the cream and simmer for a further 2 minutes, then remove the skillet from the heat.

Step 12: Serve over mashed potatoes. For a traditional-style serving, add a dollop of lingonberry jam on the side.