SWEDISH MEATBALLS

For the Swedish Meatballs

Heat butter in a large cast-iron skillet over medium heat.

Add the onion and cook for 3-4 minutes or until tender but still translucent.

Reserve the onions.

Combine the milk, egg, breadcrumbs, and spices in a large bowl. Allow the mixture to sit for 10 minutes to allow the breadcrumbs to absorb the milk.

Add the ground beef and pork, and reserved onions to the breadcrumb mixture. Combine the mixture by hand for about 1 minute or until the meat mixture is completely homogenous.

Roll the mixture into 1 ½-inch meatballs. Cover and refrigerate the meatballs for 15-20 minutes to help keep their shape.

In the same cast-iron skillet, melt the remaining butter over medium heat. Once bubbling, add the meatballs and brown them on all sides, about 2-3 minutes per side. Make sure to flip the meatballs frequently to preserve their round shape.

Once completely browned, check the temperature of the meatball, if below 165 °F, continue cooking until the meatballs are cooked through.

Reserve the cooked meatballs. Keep the cast-iron pan and residual butter for the sauce.

For the Cream Sauce

In the same cast-iron pan used for cooking the meatballs, reheat the residual butter (if necessary).

Stir in the flour and cook until the mixture turns dark blonde or beige.

Slowly stream in the stock into the roux. Bring the mixture to a boil.

Once all of the stock is incorporated, add the cream and soy sauce (if using). Cook the sauce over medium-low heat for 5 minutes.

Season the sauce to taste with salt, peppers, and optionally, allspice.

For the Pressed Cucumbers (pressgurka)

Optionally, peel strips of the skin off the cucumber, leaving a thin strip of skin between each peeled portion.

Thinly slice the cucumber using a mandolin, cheese slicer, or sharp knife.

Combine the sugar, vinegar, salt, and pepper in a bowl.

Place the cucumbers in a large bowl. Pour the vinegar solution over the cucumbers. Place a smaller bowl over the cucumbers to press them, if necessary, weigh down the bowl.

Allow the cucumbers to sit at room temperature for 30 minutes.

Sprinkle the parsley and dill over the cucumber and stir to combine.

Transfer the cucumbers (with the liquid) to a jar and refrigerate until ready to use.

For the Mashed Potatoes

Peel and chop the potatoes into 1-inch cubes.

Add the chopped potatoes into a pot filled ⅔ the way full with cold water and salt.

Bring the water to a boil, then cover and reduce the heat to low. Simmer the potatoes for 12-15 minutes or until cooked through.

Meanwhile, combine the milk and butter in a small sauce pot. Heat the mixture until the butter is melted and the milk is warm.

Press the cooked potatoes through a ricer.

Add the warm milk mixture to the potatoes and stir to combine. Season the potatoes with salt, white pepper, and nutmeg.

For the Berry Sauce

Combine the berries, sugar, and water in a medium saucepan.

Bring the mixture to a boil, then continue cooking for 15-20 minutes, until the sauce thickens.

Allow the mixture to cool to room temperature, then refrigerate until ready to serve.

For the Mulled Wine (Glögg)

Using a small patch of cheesecloth, make a sachet using the cloves, cinnamon stick, and cardamom pods. Alternately, use a large tea strainer, you may need to bread the cinnamon stick into pieces.

Combine the wine, sachet, orange peel, orange juice, raisins, and almonds in a large pot.

Bring the mixture to a bare simmer. Simmer the mixture for 5 minutes, then turn off the heat and allow the wine to steep for 30 minutes - 1 hour.

Strain the wine and reserve the raisins and almonds.

Add the aquavit, vodka, or brandy to the strained wine mixture and reheat.

When the glogg is warmed, portion the drink into glasses. Add a spoonful of the reserved raisins and almonds to each glass.

Serve immediately.