Swedish meatballs with cream gravy, lingonberries and potatoes

Classic Swedish meatballs with milk-soaked breadcrumbs, browned butter, dark cream gravy, and lingonberries on the side.

• 500 g mixed beef and pork mince
• 1.5 dl milk
• 75 g white breadcrumbs
• 1 egg
• 1 yellow onion, finely chopped
• 1 tbsp butter for the onion
• 1 tsp salt
• 0.5 tsp white pepper
• 0.5 tsp ground allspice
• Butter for frying
• 2 tbsp butter for the gravy
• 2 tbsp plain flour
• 4 dl strong meat stock
• 0.5 dl whipping cream
• 2 tsp Chinese soy sauce
• 1 pinch black pepper
• 1 tbsp apple sauce or jelly, optional
• Boiled potatoes or mashed potatoes for serving
• Lingonberries for serving
• Pressed cucumber for serving, optional

Method

1. 1
   Fry the chopped onion gently in butter without browning and let it cool.
2. 2
   Mix the breadcrumbs and milk and leave until the crumbs are fully softened.
3. 3
   Work the mince with the egg, onion, milk mixture, salt, white pepper, and allspice until the mixture holds together. Add a splash of water if it feels too firm.
4. 4
   Fry a small test meatball and adjust the seasoning. Shape small balls with damp hands or two spoons.
5. 5
   Brown butter in a frying pan and fry the meatballs over medium heat until browned all over and cooked through.
6. 6
   For the gravy, melt the butter in a saucepan, whisk in the flour, and gradually add the stock. Simmer for 3 to 5 minutes.
7. 7
   Stir in the cream, soy sauce, and black pepper. Add apple sauce or jelly if you want a rounder flavour.
8. 8
   Serve the meatballs with hot gravy, potatoes, lingonberries, and pressed cucumber.