Swedish Meatballs

2 slices white bread, crusts removed, torn

¼ cup milk

1 medium red onion, grated

500g pork and veal mince

1 egg, lightly beaten

½ teaspoon allspice

¼ teaspoon ground nutmeg

2 tablespoons olive oil

2 tablespoons plain flour

2 cups beef stock

¼ cup thickened cream

Place bread in a bowl.  Add milk.  Stand for 5 minutes.  Add onion, mince, egg and spices.  Season with salt and pepper.  Mix to combine.  Roll level tablespoons mixture into balls.  Place on a plate.

Heat oil in a large, deep frying pan over medium-high heat.  Cook meatballs, turning, for 4 to 5 minutes, or until browned all over.  Using a slotted spoon, transfer to a plate.

Add flour to pan.  Cook, stirring, for 1 minute or until bubbling.  Gradually stir in stock and cream.  Bring to the boil.  Return meatballs to pan.  Reduce heat to medium.  Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened.  Serve with bread.