Swedish Meatballs
 A cocktail party classic that doubles as an easy weeknight dinner, Swedish meatballs are always a crowd-pleaser. Ingredients For the Meatballs 2 large eggs ½ cup heavy cream 1½ cups cubed white sandwich bread, crusts removed (you'll need about 4 slices) 1 pound ground pork 2 cloves garlic, minced ¼ teaspoon ground allspice ¼ teaspoon ground black pepper 1½ teaspoons salt 2 teaspoons baking powder 1 pound 85% lean ground beef 2 large eggs ½ cup heavy cream 1½ cups cubed white sandwich bread, crusts removed (you'll need about 4 slices) 1 pound ground pork 2 cloves garlic, minced ¼ teaspoon ground allspice ¼ teaspoon ground black pepper 1½ teaspoons salt 2 teaspoons baking powder 1 pound 85% lean ground beef For the Sauce 2 tablespoons unsalted butter 2½ tablespoons all-purpose flour 3 cups low-sodium chicken broth 2 teaspoons packed light brown sugar 1 cup heavy cream 1½ teaspoons soy sauce ¼ teaspoon ground black pepper 1½ teaspoons lemon juice, from one lemon Salt, to taste 2 tablespoons finely chopped fresh parsley, for serving 2 tablespoons unsalted butter 2½ tablespoons all-purpose flour 3 cups low-sodium chicken broth 2 teaspoons packed light brown sugar 1 cup heavy cream 1½ teaspoons soy sauce ¼ teaspoon ground black pepper 1½ teaspoons lemon juice, from one lemon Salt, to taste 2 tablespoons finely chopped fresh parsley, for serving Instructions For the Meatballs Preheat the oven to 325°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof rack over top; spray the rack very generously with nonstick cooking spray. Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping the bowl as necessary. Add the bread/cream mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 25 minutes, until just done. Note: You'll notice that the rack will leave little marks on the bottom of the meatballs but they will not be too noticeable once the meatballs are covered with sauce. Preheat the oven to 325°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof rack over top; spray the rack very generously with nonstick cooking spray. Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping the bowl as necessary. Add the bread/cream mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 25 minutes, until just done. Note: You'll notice that the rack will leave little marks on the bottom of the meatballs but they will not be too noticeable once the meatballs are covered with sauce. For the Sauce While the meatballs are cooking, make the sauce. In a large skillet over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until the flour is golden and fragrant, about 1 minute. (Careful not to burn; it goes from golden to burnt quickly.) Whisk in the chicken broth, getting rid of any lumps. Add the sugar and bring back to a boil. Reduce the heat to medium and cook, uncovered, whisking and scraping down the sides of the pan occasionally, until the sauce is slightly thickened and reduced, about 10 minutes. Add the cream, soy sauce and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, 7 to 10 minutes. Add the lemon juice and cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Transfer the meatballs to a serving platter, sprinkle with parsley, and serve. Make-Ahead/Freezer-Friendly Instructions: The meatballs/sauce can be made up to 2 days ahead and refrigerated separately. Additionally, the meatballs (without the sauce) can be frozen for up to 3 months. When ready to serve, prepare the sauce and reheat the meatballs in the sauce until hot in the center. While the meatballs are cooking, make the sauce. In a large skillet over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until the flour is golden and fragrant, about 1 minute. (Careful not to burn; it goes from golden to burnt quickly.) Whisk in the chicken broth, getting rid of any lumps. Add the sugar and bring back to a boil. Reduce the heat to medium and cook, uncovered, whisking and scraping down the sides of the pan occasionally, until the sauce is slightly thickened and reduced, about 10 minutes. Add the cream, soy sauce and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, 7 to 10 minutes. Add the lemon juice and cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Transfer the meatballs to a serving platter, sprinkle with parsley, and serve. Make-Ahead/Freezer-Friendly Instructions: The meatballs/sauce can be made up to 2 days ahead and refrigerated separately. Additionally, the meatballs (without the sauce) can be frozen for up to 3 months. When ready to serve, prepare the sauce and reheat the meatballs in the sauce until hot in the center. Nutrition Information Powered by Serving size: 1 meatball Calories: 89 Fat: 7g Saturated fat: 3g Carbohydrates: 2g Sugar: 1g Fiber: 0g Protein: 4g Sodium: 121mg Cholesterol: 31mg Serving size: 1 meatball Calories: 89 Fat: 7g Saturated fat: 3g Carbohydrates: 2g Sugar: 1g Fiber: 0g Protein: 4g Sodium: 121mg Cholesterol: 31mg