Köttbullar (Swedish Meatballs with Cream Gravy)

• 60 g Breadcrumbs
• 120 ml Whole milk
• 1 medium Yellow onion
• 40 g Unsalted butter
• 250 g Minced beef
• 250 g Minced pork
• 1 Egg
• ½ tsp Allspice
• 300 ml Beef stock
• 150 ml Double cream
• 120 g Lingonberry

1. Put the breadcrumbs in a mixing bowl and pour over the milk. Stir and leave to soak for 10 minutes until thick and porridge-like.
2. Meanwhile, peel the onion and grate it finely. Melt half the butter in a large frying pan over medium heat, then cook the onion for 5 to 7 minutes until soft and sweet, not browned.
3. Add the minced beef, minced pork, egg, allspice, and the cooled onion to the soaked breadcrumbs. Mix with a wooden spoon or clean hands just until combined, then shape into 20 to 24 small meatballs.
4. Heat the remaining butter in the same pan over medium-high heat. Brown the meatballs in batches for 6 to 8 minutes per batch, turning often, until well coloured and cooked through; transfer to a plate as you go.
5. Pour in the beef stock and scrape up any browned bits from the base of the pan. Simmer for 3 to 5 minutes to reduce slightly.
6. Lower the heat and stir in the double cream. Return the meatballs to the pan and gently simmer for 5 minutes until the gravy lightly coats the back of a spoon.
7. Serve the meatballs hot with the cream gravy spooned over. Add the lingonberry on the side for a sweet-tart finish.

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