Traditional Swedish meatballs with mashed potatoes and lingonberries – recipe

Recipe:

4 portions

Ingredients:

2 tbs of breadcrumbs
50 ml single cream
1 egg
1 tbs concentrated stock from beef, calf or chicken
0.5 finely chopped yellow onion
25 g butter
500 g ground mince (half pork and beef)
1 tsp freshly ground black pepper
about 1.5 tsp of salt
Butter to fry in

Sauce:

2.5 dl double cream
1,5 tsp dark soy
2.5 dl beef stock (not concentrated)
25 g butter
1 tbs corn starch (or something similar) to thicken the sauce with 
salt and pepper
2 tbs jam from lingonberries or cherries

To serve:
mashed potatoes
lingonberry jam
chopped parsley

Method:

Fold together bread crumbs, cream, stock and egg and leave to rest for about 5 minutes. Fry the onion in the butter until soft and then mix it with the breadcrumb-cream. Add salt, pepper and mince and work everything together, with your hands or fork. Try not to work it too much, as this will make the meatballs compact. Take a small piece of mince and fry it to test the flavours. When satisfied with salt and pepper, roll the rest of the mince to small balls (about one tablespoon mince per ball) Make sure your hands are wet with water, then the mince won’t stick to your hands. Fry the meatballs until golden brown and thoroughly cooked, then put aside. 

Mix cream and the corn starch and then pour this, stock and the soy in the pan where you fried the meatballs. Whisk through the pan and let boil for a couple of minutes. Taste with salt, pepper and jam for a little bit of sweetness. Put the meatballs back to the sauce and serve with mashed potatoes and lingonberry jam, maybe some chopped parsley on top too.

Recipe by Lisa Lemke