Beef and Pork Meatballs in Creamy Lingonberry Sauce

Method

1. In a large bowl, combine ground beef, pork, breadcrumbs, onion, garlic, egg, allspice, salt, and pepper
2. Mix gently until just combined
3. Form into 1 1/2-inch meatballs
4. In a large pot, brown meatballs over medium heat
5. Add beef broth and bring to a simmer
6. Reduce heat and let simmer for 20 minutes
7. Stir in heavy cream and lingonberry jam
8. Heat through without boiling
9. Serve over mashed potatoes
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.