Ingredients:

For Meatballs:

• 2 slices of white bread, crusts removed
• ¼ cup Cass-Clay® Heavy Whipping Cream
• ½ lb ground pork
• ½ lb ground beef
• 1 egg
• 1½ teaspoons kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground allspice
• 2 tablespoons olive oil

For Gravy:

• 2 tablespoons Cass-Clay butter
• 8 oz. baby bella mushrooms, thinly sliced
• 1 small onion, thinly sliced
• ½ cup water
• 1 teaspoon beef bouillon
• 1 cup Cass-Clay Heavy Whipping Cream
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground nutmeg

To Serve:

• lingonberry jam
• fresh dill and thyme
• cooked pasta

How To:

1. Place bread in a large bowl and cover with cream. Let sit 5-10 minutes.
2. To the bowl with the bread and cream, add pork, beef, egg, and spices.
3. Using your hands (get them a little wet to help with sticking!), combine meatball mixture, breaking up the bread into small pieces. Form into about 16 golf ball-sized balls.
4. Heat a large skillet over medium-high heat and add olive oil.
5. Place half of the meatballs in pan with room between each, reduce heat to medium, and cook 4-6 minutes, gently turning occasionally, until browned on most sides.
6. Transfer to a plate and repeat with remaining meatballs. Meatballs will not be fully cooked—that’s okay!
7. Add butter to now empty skillet. Add mushrooms and onions and sauté 5-6 minutes, until ingredients start to sweat and brown.
8. Stir in 1/2 cup water and beef bouillon, scraping up browned bits. Let simmer 1 minute.
9. Add heavy cream, salt, and nutmeg and stir while sauce comes to a boil.
10. Return meatballs to skillet, reduce heat to low, and simmer 12 to 15 minutes, stirring occasionally, until meatballs are cooked through and gravy is slightly thickened.
11. Taste gravy and add additional salt if necessary. Sprinkle dill and thyme over meatballs and serve with lingonberry jam and pasta.

TIP: This is delicious served over mashed or roasted potatoes for a cozy wintertime meal.

TIP: Swedish meatballs can also be served with toothpicks as an appetizer!