Swedish Meatballs (Köttbullar)

Ingredients

• 1 small onion, finely chopped
• 3 tablespoons butter, divided
• 75g fresh white breadcrumbs
• 150ml whole milk
• 500g ground beef and pork mix
• 1 egg
• 1/2 teaspoon ground allspice
• Pinch of ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons flour
• 400ml beef stock
• 1/2 cup heavy cream
• 1 teaspoon soy sauce
• Lingonberry jam, for serving
• Mashed potatoes, for serving

Before you cook

• Finely chop the onion.
• Melt 1 tablespoon butter in a small pan and cook the onion over medium-low heat for 8 minutes until soft and sweet.
• Let the onion cool.
• Soak the breadcrumbs in the milk for 5 minutes until fully absorbed.

Steps

1. Combine the ground meat, soaked breadcrumbs, cooked onion, egg, allspice, nutmeg, salt and white pepper in a large bowl.
2. Mix gently with your hands just until combined, without overworking it.
3. Chill the mixture for 15 minutes if it feels soft or sticky.
4. Roll the mixture into 1-inch meatballs with lightly wet hands.
5. Melt the remaining 2 tablespoons butter in a large skillet over medium heat.
6. Fry the meatballs in batches, turning occasionally, for 8 minutes per batch until browned on all sides and cooked through.
7. Transfer the meatballs to a plate and set aside.
8. Sprinkle the flour into the fat left in the skillet and whisk to form a paste.
9. Cook the flour paste for 1 minute, stirring constantly.
10. Gradually whisk in the beef stock, a splash at a time, until smooth.
11. Simmer the gravy for 5 minutes until thickened.
12. Stir in the cream and soy sauce.
13. Return the meatballs to the skillet and simmer gently for 5 minutes to warm through and coat in the gravy.
14. Serve hot over mashed potatoes with lingonberry jam on the side.