Swedish Meatballs with Creamy Brown Gravy and Lingonberry Compote

Method

1. In a bowl, mix ground beef, veal, milk, breadcrumbs, egg, chopped onion, and minced garlic until well combined.
2. Form the mixture into meatballs and set aside.
3. In a skillet, melt butter over medium heat. Brown the meatballs on all sides.
4. Add flour to the skillet and stir to form a paste. Gradually pour in beef broth, stirring continuously.
5. Cook until the gravy thickens. Stir in heavy cream for a creamy texture.
6. In a separate saucepan, cook lingonberries with a bit of water and sugar until softened.
7. Serve the meatballs with the creamy gravy and lingonberry compote, topped with fresh dill.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.