Köttbullar

Ingredients

• 1/2 cup breadcrumbs
• 1/3 cup whole milk
• 500g ground beef (or half beef, half pork)
• 1 small onion, finely grated
• 1 egg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground white pepper
• Salt, to taste
• 2 tablespoons butter, for frying
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 teaspoon soy sauce
• Lingonberry jam, to serve
• Mashed potatoes, to serve

Before you cook

• Soak the breadcrumbs in the milk for 5 minutes until fully absorbed.
• Grate the onion finely.

Steps

1. Mix the soaked breadcrumbs, ground meat, grated onion, egg, allspice, white pepper and salt together until just combined, without overworking it.
2. Roll the mixture into tablespoon-sized balls with wet hands.
3. Melt the butter in a large skillet over medium heat.
4. Fry the meatballs in batches, turning often, for 8 minutes per batch until browned on all sides and cooked through.
5. Remove the meatballs and set them aside, leaving the fat in the pan.
6. Whisk the flour into the fat left in the pan and cook for 1 minute until it smells toasted.
7. Gradually whisk in the beef broth, scraping up any browned bits from the pan.
8. Simmer the gravy for 5 minutes until it thickens slightly.
9. Stir in the cream and soy sauce.
10. Return the meatballs to the pan and simmer for 3 minutes to heat through and coat them in the gravy.
11. Serve over mashed potatoes with a spoonful of lingonberry jam on the side.