Köttbullar (Swedish Meatballs in Cream Gravy)

Method

1. 1

   Soak the breadcrumbs in a third of the milk for 5 minutes, then mix with the beef, pork, egg, grated onion and allspice into a soft, well-combined mass.

2. 2

   Roll into walnut-sized balls with wet hands.

   💡 Wet palms stop the mixture sticking and keep the shaping quick.

3. 3

   Melt half the butter in a wide skillet and brown the meatballs in batches, turning until deeply colored on all sides; set aside.

4. 4

   Boil the potatoes in salted water until a knife slides in easily, about 18 minutes, then drain and mash with the remaining butter and milk.

5. 5

   Whisk the flour into the fat left in the skillet and cook 1 minute, then pour in the stock and cream, scraping up the browned bits.

6. 6

   Return the meatballs to the gravy and simmer gently until cooked through and the sauce coats a spoon, about 8 minutes.

   💡 Shake the pan rather than stir — the meatballs stay round instead of flattening.

7. 7

   Serve over the mash with a spoonful of lingonberry jam alongside.