Köttbullar – Swedish Meatballs

Instructions

1. Finely chop all the herbs. Finely dice the onion and fry lightly in butter. In a large bowl, mix all the ingredients for the meatballs evenly. With moistened hands, shape the mixture into balls about the size of a golf ball. (Usually, classic Swedish köttbullar are slightly smaller, but here we tried a slightly larger version).
2. Heat the oil in a non-stick frying pan and fry the meatballs on all sides over a medium heat until they are nicely browned on the outside and cooked on the inside. It is important not to overcrowd the pan, so fry the meatballs in batches.
3. Set the fried meatballs aside. (The frying fat should only be discarded if it contains too much dark residue at this stage, which would later give the sauce a bitter taste. In this case, proceed to the next step in a clean pan).
4. Add butter to the frying fat and melt briefly, add flour and sweat until it has gained some colour. Deglaze with beef stock while stirring and reduce. Add soy sauce, then cream and continue to reduce briefly over medium heat. Season with lemon juice, salt and a good amount of pepper.
5. Return the meatballs with their meat juices to the sauce and warm up briefly before serving with lingonberries and creamy mashed potatoes.