Swedish meatballs with cream gravy, lingonberries and potatoes

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• ägg
• mjölk
• gluten
• soja

Method

Follow the steps from top to bottom while you cook.

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.

Serving profile

Tags

• classic
• home cooking
• swedish