Köttbullar med Gräddsås

Shopping list

• 300 g minced beef

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• 200 g minced pork

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• 1 piece onion — very finely chopped

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• 50 g fresh white breadcrumbs

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• 100 ml whole milk

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• 1 piece egg — beaten

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• 0.5 tsp ground allspice

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• 1 tsp salt

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• 0.25 tsp white pepper

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• 40 g butter — for frying

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• 2 tbsp plain flour — for sauce

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• 400 ml beef stock

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• 150 ml double cream

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• 1 tsp soy sauce

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• 4 tbsp lingonberry jam — to serve

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Step by step

1. 1

   In a small bowl, soak the breadcrumbs in the milk for 5 minutes until fully absorbed.

2. 2

   In a large mixing bowl, combine the minced beef, minced pork, finely chopped onion, soaked breadcrumbs, beaten egg, allspice, salt, and white pepper. Mix gently but thoroughly with your hands until just combined.

3. 3

   With damp hands, roll the mixture into small balls, about 2.5cm in diameter. You should get approximately 24–28 meatballs.

4. 4

   Heat half the butter in a large frying pan over medium heat. Fry the meatballs in batches, turning often, for 6– 8 minutes until golden brown all over and cooked through. Transfer to a plate and keep warm.

5. 5

   In the same pan, melt the remaining butter. Sprinkle in the flour and stir constantly for 1 minute to make a roux.

6. 6

   Gradually whisk in the beef stock, ensuring no lumps form. Bring to a gentle simmer.

7. 7

   Stir in the double cream and soy sauce. Simmer for 3– 4 minutes until the sauce thickens to a coating consistency.

8. 8

   Return the meatballs to the pan and turn gently in the sauce to coat. Simmer for 2 minutes to heat through.

9. 9

   Serve the meatballs and sauce over creamy mashed potatoes, with lingonberry jam on the side.