Swedish Meatballs (Boston)

When my daughter moved to Boston for a summer, we drove there to move her and I was there a few days before flying back home. This is a recipe we found in a cookbook at the apartment where she was subletting with her friend. We had a lovely dinner with her friends who thought Swedish meatballs were some of the best food they'd ever eaten.

1 ½ c fresh bread crumbs
1 c heavy cream
2 T butter
1 small onion, finely chopped
1 lb. Ground beef
½ lb. Ground pork
1 ½ t salt
¼ t pepper
¼ t allspice
1 c. beef broth
1 c cream
1 T flour

Combine bread crumbs & 1 c cream in a small bowl; mix well. Let stand 10 minutes. Combine beef, pork, bread crumbs, onion, salt, pepper, allspice in large bowl; mix well. Cover, refrigerate 1 hour.

Shape into 36 meatballs 1” x 1”. Melt butter in frying pan, add meatballs, cook 10 minutes or until brown on all sides & no longer pink in centers. Remove meatballs from pan. Mix a little broth with flour for thickening, save for later. Pour the broth into pan. Heat over medium high heat, stirring frequently & scraping browned bits until boiling. Reduce heat to low. Combine the broth/flour thickening with the heated broth, mix well. Add cream, cook 5 minutes, stirring constantly. DO not boil. Add the meatballs. Cook 5 minutes more.

Note: we like having more gravy than this for mashed potatoes, so we double or triple the last three ingredients.

https://www.youtube.com/watch?v=JnazEHwFg9k