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Köttbullar (Swedish meatballs)

Name: Köttbullar (Swedish meatballs)
Total time: 45 min
Yield: serves 4
Ingredients: 400 g Ground beef; 60 g Chapelure; 10 cl Milk; 1 Onion; 1 Egg; 30 g Butter; 30 cl Stock; 20 cl Cream; 1 bol Lingonberry jam

Preparation time: 45 min
Servings: serves 4

Ingredients

serves 4

Ground beef — to buy400 g
Chapelure — to buy60 g
Milk — to buy10 cl
Onion — to buy1
Egg — to buy1
Butter — to buy30 g
Stock — to buy30 cl
Cream — to buy20 cl
Lingonberry jam — to buy1 bol

Preparation

Soak the breadcrumbs in the milk for 5 minutes, until it forms a paste: this panade keeps the meatballs moist.
In a bowl, mix the ground beef, grated onion, egg, panade, salt and pepper. Mix just enough to combine, without overworking, to avoid dense meatballs.
Shape into small walnut-sized balls with damp hands.
Brown them in a pan with butter, turning regularly, for 8 to 10 minutes, until cooked through.
Set the meatballs aside, then in the same pan, sprinkle flour over the pan drippings and stir for 1 minute.
Pour in the stock then the cream, whisking to avoid lumps, and let thicken for 5 minutes over low heat.
Return the meatballs to the sauce to reheat and coat well.
Serve with mashed potatoes and lingonberry jam.