Ingredients
2 tablespoons butter
2 pounds meat
1 cup diced onion
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp all spice
2 eggs beaten
1/2 cup milk
1 cup breadcrumbs
2 tablespoons canola or corn oil.
Brown gravy:
4 tbsp. butter
4 tbsp. flour
1 quart beef stock
1/4 cup heavy cream (room temperature)
4 oz brunost cheese
1/2 tsp. salt
1/2 tsp. pepper
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Melt the 2 tablespoons of butter in a medium skillet and add the onion. Cook 5-6 minutes or until soft. Add the allspice, ginger, and nutmeg, and cook for about another minute. Remove from the heat and let cool.
In a large bowl, combine the meat, breadcrumbs, milk, onion salt and pepper and eggs. Form into 20-30 large meatballs
Place a large skillet over medium high heat and add the oil. Working in batches, add 4-5 meatballs at a time and brown on all sides. Remove from skillet and repeat with remaining meatballs.
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The Gravy
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Melt the 4 tablespoons of butter in a large stock pot over medium heat, then whisk in the flour. Continue cooking, stirring frequently until it becomes light brown (about 10 minutes). Add the beef stock and bring to a boil. Reduce to a simmer then add the cheese. Stir to combine then add the meatballs.
Simmer over low heat, stirring occasionally for 30 minutes. Add the cream and cook an additional 5 minutes.
Serve traditionally with boiled potatoes and lingonberry jam or as sliders on toasted slider buns with melted cheese and lingonberry jam