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Swedish Meatballs

1/3 c breadcrumbs 
1/2 c milk 
6 ounces ground beef 
6 ounces ground pork 
6 ounces ground veal 
1/4 c soda water 
1 t salt 
1/2 t white pepper 
1/4 t allspice 
1 t grated raw onion 
2 T unsalted butter for frying

1 3/4 c beef stock 
1 1/2 T flour mixed with 1/4 c cold water 
1/2 c heavy cream 
Salt and pepper to taste 

Soak breadcrumbs in milk for 10 minutes. Using your hands, mix the meats in with the breadcrumbs and add all other ingredients (except butter) to form a slightly wet and sticky paste. Using your hands dipped in cold water, form the mixture into small meatballs of uniform size, about 1 inch in diameter. Heat half of the butter in a frying pan over medium heat and brown the meatballs, in batches adding more butter as needed. When browned, put into a medium size saucepan and set aside. 

Raise heat to high and deglaze the pan that the meatballs cooked in with 3/4 c beef stock, then add to the meatballs and simmer for 8 minutes. Remove the meatballs from the pan and set aside, add the remaining cup of stock and bring to a boil. Whisk flour paste and add it to the boiling sauce, whisking constantly to avoid lumps. Lower heat and simmer for 5 minutes. Add the cream, simmer 2 minutes until the sauce is slightly thickened. Add the reserved meatballs to rewarm prior to serving. Season to taste with salt and pepper. Serve the meatballs with the sauce, lingonberries and boiled potatoes. Serves 4-6