Svenska Köttbullar – Swedish Meatballs

Makes: About 50 meatballs

Ingredients

250 grams minced beef
250 grams minced pork
1 egg
200 – 300 ml cream and water (or milk and water) (My Notes: The amount of liquid actually needed will vary. Start with a small amount (say, 50 ml), and increase if necessary!)
2 1/2 tablespoons onion, finely chopped
50 ml unsweetened rusk flour (or breadcrumbs, or toasted breadcrumbs)
2 (small) cold boiled potatoes
4 – 5 tablespoons butter, margarine or oil
Salt
White pepper
Allspice

Directions

Heat the onion till golden in a couple of tablespoons of lightly browned butter. Mash the potatoes and moisten the rusk flour in a little water.

Mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice. Use a pair of spoons (or your hands) to shape the mixture into relatively large, round balls and transfer to a floured chopping board. Fry them slowly in plenty of butter.

To make the cream sauce:

100 ml cream
200 ml beef stock (or water)
Soya sauce
1 tablespoon white flour
Salt
White pepper

Swirl the boiling water or beef stock in a pan. Add cream and thicken with white flour if preferred. Season well with salt and white pepper.

Serve the meatballs with the sauce, freshly boiled potatoes, uncooked lingonberry jam and salad.