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Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry

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The ingredients needed to prepare Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry:
  1. Use Pickles
  2. Take 1 English cucumber
  3. Provide 6-7 red radishes
  4. Use 1 1⁄2 cup white vinegar
  5. Take 1 1⁄2 cup white sugar
  6. Provide 1 tsp salt
  7. Prepare 12 whole allspice
  8. Use 12 whole green peppercorns
  9. Get Meatballs
  10. Get 1 lb ground pork
  11. Get 2 onions, finely diced
  12. You need 1⁄4 tsp ground allspice
  13. Take 1⁄4 tsp ground mace
  14. Use 1⁄4 tsp ground nutmeg
  15. Prepare 1⁄4 tsp ground black pepper
  16. Provide 1⁄2 tsp msg
  17. Prepare 2 tsp brown sugar
  18. Get 2 tsp baking powder
  19. Take 3 tsp salt
  20. Take 1⁄2 cup cream
  21. Use 2 eggs
  22. Use 1⁄2 cup plain breadcrumbs
  23. Take 1 lb ground beef
  24. Provide Gravy
  25. Get 2 Tbsp neutral oil
  26. Get 10 oz sliced button mushrooms
  27. Get 2 Tbsp butter
  28. Get 4 Tbsp flour
  29. Prepare 1 qt chicken stock
  30. Get 2 Tbps brown sugar
  31. Use 1 lemon, juiced
  32. You need 1 cup cream
Instructions to make Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry:
  1. In the morning, thinly slice the cucumbers and radishes and place in a large glass bowl. Add the vinegar, sugar, salt, allspice, and peppercorns and toss to coat. Cover with plastic wrap and refrigerate until the evening.
  2. Create a panade by adding the cream, eggs, breadcrumbs to a small bowl and whisk to combine.
  3. Add the ground pork, onion, and spices to a stand mixer affixed with the paddle attachment. Mix on medium until the pork becomes tacky.
  4. Add the panade to the mixture and continue to beat on high speed until the mixture become homogeneous
  5. Add the ground beef and mix on low until just incorporated.
  6. Using a 3Tbsp cookie scoop or wetted hands roll the meat into ~24 meatballs and place on a foiled pan.
  7. Pre heat the oven to 475F. Roast the meatballs until brown, roughly 20 minutes.
  8. While the meatballs are roasting, boil the potatoes and mash, and make the gravy.
  9. In a 10 inch skillet, heat the oil over medium high heat and saute the mushrooms until they've given up their liquid and begin to brown.
  10. When the mushrooms are browned, add the butter and melt.
  11. Add the flour and cook until foamy.
  12. Add the stock, whisk until bubbly. Reduce the heat and add the lemon juice, brown sugar, and season with salt and pepper to taste.
  13. When the gravy begins to thicken, add the cream and return to a bare simmer.
  14. Add the reserved meatballs and bring to a simmer to heat throughout.
  15. Plate in a deep welled plate or bowl with a scoop of potatoes and the sauce meatballs over them. Add a pile of drained pickles and a scoop of lingonberry preserves on the side.

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