Köttbullar

Instructions

1. 1 Soak the breadcrumbs in the cream for five minutes until fully absorbed. In a large bowl, combine the ground beef, soaked breadcrumbs, egg, grated onion, allspice, nutmeg, salt, and white pepper. Mix gently until just combined without overworking.
2. 2 With slightly wet hands, roll the mixture into small uniform balls about three centimetres in diameter. You should get approximately twenty-five to thirty meatballs. Place them on a tray and refrigerate for fifteen minutes to firm up.
3. 3 Melt two tablespoons of butter in a large non-stick skillet over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides for about five minutes per batch, turning them gently until evenly golden. Remove to a plate.
4. 4 In the same skillet, melt the remaining two tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for two minutes to create a smooth, lightly golden roux that smells toasty and nutty.
5. 5 Gradually pour in the beef broth while whisking vigorously to prevent lumps from forming. Once all the broth is incorporated, stir in the heavy cream and soy sauce. Bring the sauce to a gentle simmer, stirring until it thickens enough to coat a spoon.
6. 6 Season the cream sauce with salt and white pepper to taste. Return all the browned meatballs to the skillet, nestling them into the sauce. Simmer on low heat for fifteen minutes, spooning sauce over the meatballs occasionally as they finish cooking.
7. 7 Serve the meatballs and cream sauce alongside fluffy mashed potatoes, with a generous spoonful of lingonberry jam and a small pile of thinly sliced pickled cucumber on the side for the traditional Swedish presentation.