Lihapullat

Ingredients

• 40 g Panko Breadcrumbs
• 0.5 tsp White Pepper
• 1 pcs Onion
• 40 g Butter
• 80 ml Whole Milk
• 1 pcs Egg
• 1 tsp Allspice
• 12 g Kosher Salt
• 18 g Wheat Flour
• 250 ml Beef Stock
• 120 ml Heavy Cream
• 1 tsp Soy Sauce
• 8 g Dill
• 60 g Lingonberry Jam
• 250 g Ground Beef
• 150 g Ground Pork

Method

1. In a small bowl, combine {panko_breadcrumbs} with {whole_milk} and let it stand until fully hydrated and soft. Finely dice {onion}.
2. Melt part of the {butter} in a skillet over medium heat, add {onion} with a pinch of {kosher_salt}, and sweat for a few minutes until softened and translucent without taking color. Stir in {allspice} briefly until fragrant, then cool slightly so the mixture stays tender in the meatballs.
3. In a large bowl, combine {ground_beef}, {ground_pork}, the soaked {panko_breadcrumbs}, cooled {onion}, {egg}, {white_pepper}, and more {kosher_salt}. Mix gently just until cohesive so the meatballs stay light, then shape into small balls.
4. Heat the remaining {butter} in a wide skillet over medium-high heat. Pat the surface of the shaped meatballs dry if needed, then brown them in batches so the pan does not crowd. Turn for several minutes until deeply golden on all sides and nearly cooked through, then transfer out briefly.
5. Lower to medium heat, sprinkle in {wheat_flour}, and cook while stirring until the butter smells nutty and the roux turns pale golden. Gradually whisk in {beef_stock}, then add {soy_sauce} and a pinch of {kosher_salt}. Simmer until glossy and lightly thickened, scraping up the fond for depth.
6. Lower the heat so the sauce barely trembles, stir in {heavy_cream}, then return the meatballs to the skillet. Simmer gently until the centers are cooked through and the sauce coats them lightly. Fold in most of the {dill} and taste, adjusting with {kosher_salt} if needed.
7. Spoon the meatballs and gravy onto warm plates, finish with the remaining {dill}, and serve with {lingonberry_jam} for a bright, tart contrast.