Swedish Meatballs (Köttbullar)

Stir the milk150 ml and breadcrumbs50 ml together in a large bowl and leave for 7–8 minutes.

Meanwhile, chop or grate the onion1 very finely.

Add the beef250 ml, pork250 g, egg1, onion, salt and pepper to the soaked crumbs and mix well.

With wet hands, roll the mixture into balls about 2–3 cm across.

Melt the butter2 tbsp in a large frying pan over medium heat and fry the meatballs in batches for 5–7 minutes, shaking the pan now and then, until browned all over and no longer pink inside. Keep them warm on a plate.

Stir the flour1 tbsp into the fat left in the pan and cook for a minute. Whisk in the stock and cream100 ml and simmer for 3–4 minutes until smooth and slightly thick. Season with salt and pepper.

Return the meatballs to the gravy to warm through and serve with mashed potatoes and lingonberry jam.