300 g beef mince; 200 g pork mince; 1 egg; 1 onion; a slice of dry white bread; ½ cup milk; 1cup single cream; 5 tbsp clarified butter; 1 tbsp flour; salt, black and white pepper
Swedish meatballs (Köttbullar)
Peel and finely dice the onion. Fry in some butter on a medium heat until soft. Mix the milk and egg together and pour it into the mince, add the breadcrumbs, fried onion and season well. Mix thoroughly. Roll lumps of the mince into balls the size of an average walnut and place them on a greased plate. Slide the meatballs from the plate into a well heated, oiled frying pan and fry them until a slight crust has formed all over. Set them aside and keep warm. Heat 2 tbsp butter in a clean pan and fry the oil for a couple of minutes on a medium heat. Add the cream whilst stirring and bring to the boil on a low heat. Simmer until thickened and season. Add the meatballs to the sauce and heat them through. Serve with boiled potatoes and whortleberry or cranberry sauce.