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Cookbook: Swedish Meatballs

Ingredients:

250gm minced beef
250gm minced pork
1 egg
200-300 ml cream and water (or milk and water) (I used half milk and half water)
2Å“ Tbsp onion, finely chopped
50 ml unsweetened rusk flour (I used Å“ cup of breadcrumbs.)
2 cold boiled potatoes
4-5 Tbsp butter, margarine or oil
salt, white pepper (allspice)

Method:

Heat the onion till golden in a couple of tablespoons of lightly browned butter. Mash the potatoes and moisten the rusk flour in a little water. Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper and (optional) a little fine-crushed allspice. Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter.

Ingredients of cream sauce:

100 ml cream
200 ml water or beef stock
Chinese soya sauce (I used 1 teaspoon of light soy sauce and 1 teaspoon of dark soy sauce.)
1 Tbsp white flour
salt, white pepper

Method:

Swirl the water or beef stock in a pan. (Cook over medium heat.) Add cream and thicken with white flour if preferred. Season well with salt and pepper. Serve the meatballs with the sauce, freshly boiled potatoes (I used extra potatoes to make mashed potato), uncooked lingonberry jam and salad.