Swedish-Style Pork Meatballs with Creamy Dill Sauce and Braised Red Cabbage

Finely dice 1/4 of the small yellow onion (about 2 tablespoons) and grate the remaining onion.

In a large bowl, combine breadcrumbs and 1/4 cup milk. Let soak for 5 minutes.

Add the ground pork, grated onion, 1 large egg, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the breadcrumb mixture. Mix gently until just combined, being careful not to overmix.

Form the mixture into 20 meatballs, about 1-inch in diameter. Place on a plate and refrigerate for 10 minutes to firm up.

While the meatballs chill, core and thinly slice the 1/2 head of red cabbage. Peel, core, and dice the apple.

Heat 1 tablespoon butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.

Add the sliced cabbage, diced apple, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1/4 teaspoon salt, and 1/4 cup water. Stir to combine.

Cover and reduce heat to medium-low. Braise the cabbage for 25 minutes, stirring occasionally, until tender. If it gets too dry, add a splash of water.

While the cabbage cooks, heat 2 tablespoons vegetable oil in another large skillet over medium-high heat.

Working in batches if necessary, add the meatballs to the hot skillet, leaving space between them. Sear for 2 minutes on each side until browned all over.

Reduce heat to medium-low, cover, and cook for another 5-7 minutes until meatballs are cooked through (internal temperature of 160°F).

Transfer the cooked meatballs to a plate and keep warm.

To make the sauce, add 1 tablespoon butter to the same skillet with the meatball fond. Once melted, add 1 tablespoon flour and whisk for 1 minute to create a roux.

Slowly whisk in 1 cup heavy cream, scraping up the browned bits from the bottom of the pan.

Add 1 tablespoon Dijon mustard and bring to a simmer. Cook for 3-4 minutes until slightly thickened.

Finely chop the fresh dill and stir 3 tablespoons into the sauce, reserving some for garnish. Season with 1/4 teaspoon salt and a pinch of black pepper.

Return the meatballs to the skillet and gently coat with the sauce. Simmer for 2 minutes to warm through.

Taste the braised cabbage and adjust seasoning if needed with additional salt, pepper, or vinegar for balance.

Serve the meatballs and sauce over the braised red cabbage, garnishing with the remaining fresh dill.