No Nordic holiday spread is complete without meatballs. Preparing them a day ahead means you'll have very little to do at the last minute and can enjoy the party right along with your guests.
1/2 cup (125 mL) fresh bread crumbs
1 onion, grated
3 tbsp (45 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground beef
1 lb (454 g) lean ground pork
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) sodium-reduced beef broth
1/4 cup (60 mL) whipping cream, (35%)
1/4 cup (60 mL) lingonberry jelly or red currant jelly
In large bowl, stir together bread crumbs, onion, milk, egg, salt, allspice and pepper. Stir in beef and pork until well combined.
Form by rounded tablespoonfuls into 36 balls. (Make-ahead: Cover and refrigerate on lined baking sheet for up to 24 hours.)
In large skillet, heat oil with butter over medium heat; cook meatballs, in batches and turning often, until golden and digital rapid read thermometer inserted into centre of several balls reads 160 degrees F (71 degrees C), 8 to 10 minutes. Transfer to plate.
Drain all but 2 tbsp fat from skillet. Stir in flour; cook, stirring, for 1 minute. Stir in broth and 1/2 cup water; boil, stirring occasionally, for 2 minutes. Stir in cream and jelly; boil, stirring, for 1 minute.
Return meatballs and any juices to skillet; simmer for 3 minutes.