📖 Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan. Nobody wants a stuck Köttbullar cake!
2. In a large bowl, combine 2 lbs ground beef, 1 cup breadcrumbs (soaked in 1/2 cup milk – gotta keep 'em moist!), 1 finely chopped onion, 1 egg, 1 tsp allspice, 1/2 tsp nutmeg, salt, and pepper. Mix gently but thoroughly. You don't want tough meatballs.
3. Roll the meat mixture into small, bite-sized meatballs. About 1-inch in diameter. We’re not making meatball subs here!
4. Heat 2 tablespoons of oil in a large skillet over medium heat. Brown the meatballs in batches, don’t overcrowd the pan! You're not looking to cook them through, just get some color on 'em.
5. Now, for the 'cake' part. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup sugar, 3 1/2 tsp baking powder, and 1 tsp salt. Dry ingredients first!
6. In another bowl, whisk together 1 cup milk, 1/2 cup melted butter, and 2 eggs. Wet ingredients get their own party.
7. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix! We're aiming for tender, not tough.
8. Pour half of the batter into the prepared springform pan. Arrange half of the browned meatballs evenly over the batter. This is where the magic happens.
9. Pour the remaining batter over the meatballs, then arrange the remaining meatballs on top. Try to make it look pretty. Or don't. It's your cake!
10. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; ovens can be temperamental.
11. Let the cake cool in the pan for 10 minutes before releasing it and transferring it to a wire rack to cool completely. Patience, young Padawan.
12. While the cake is cooling, prepare the vanilla frosting. In a large bowl, beat together 1 cup (2 sticks) softened butter and 4 cups powdered sugar until light and fluffy. Seriously, fluff it up!
13. Add 2 teaspoons vanilla extract and 2-4 tablespoons milk, one tablespoon at a time, until you reach your desired consistency. You want it spreadable, not soupy.
14. Once the cake is completely cool (very important!), frost the top and sides with the vanilla frosting. Get creative! Swirls, peaks, sprinkles – go wild!
15. If you're feeling extra fancy, garnish with a few extra meatballs on top. Because why not?
16. Slice and serve. Prepare for confused looks and delighted gasps. You've earned it!