Köttbullar with Silky Cream Sauce & Lingonberry

⏱ 50 min · Serves 4

Tender pork-and-beef meatballs, browned in butter and bathed in a glossy, nutmeg-scented cream gravy. Serve with buttery mash and a spoonful of tart lingonberry jam for that unbeatable sweet-savoury Swedish hug.

Per serving: 892 kcal · 45.0g protein · 58.0g carbs · 54.0g fat

Ingredients

• 400g minced beef
• 300g minced pork
• 1 small onion, very finely grated
• 60g fresh breadcrumbs
• 100ml whole milk
• 1 egg
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 tsp fine salt
• 1/2 tsp black pepper
• 50g butter, for frying
• 2 tbsp plain flour
• 400ml beef stock
• 200ml double cream
• 1 tsp soy sauce
• 1 tsp Dijon mustard
• 4 tbsp lingonberry jam, to serve
• 800g floury potatoes, peeled (for mash)
• 30g butter and 50ml milk, for the mash
• Chopped dill or parsley, to finish

Method

1. Soak the breadcrumbs in the milk for 10 minutes until pulpy.
2. Mix the soaked crumbs with both minces, grated onion, egg, allspice, nutmeg, salt and pepper. Work briefly with your hands until just combined — overworking makes them tough.
3. With damp hands, roll into 24 walnut-sized balls. Chill 10 minutes while you boil the potatoes for mash in salted water, 18-20 minutes.
4. Melt 30g butter in a large frying pan over medium heat. Fry the meatballs in two batches, turning, for 8-10 minutes until deep golden and cooked through. Set aside on a warm plate.
5. Drain the potatoes, mash with butter and milk, season and keep warm.
6. Add the remaining 20g butter to the meatball pan, stir in the flour and cook 1 minute. Whisk in the stock a splash at a time until smooth, then the cream, soy and Dijon.
7. Simmer 4-5 minutes until the sauce coats a spoon. Taste and season; grate over a little more nutmeg.
8. Return the meatballs to the sauce for 2 minutes to warm through. Serve over mash with a generous spoon of lingonberry jam and a scatter of dill.