Swedish Meatballs (Kottbullar)

A genuine, and one of the most quoted Swedish recipes for meatballs. With a few variations, it is found in almost every Swedish cookbook. This variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones served cold that one finds on the Smorgasbord. At Christmas, some Swedes like a little "Christmas touch" and add a little allspice and ginger. If you're really ambitious, you'll buy whole meat and grind it yourself. It makes a great difference!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 7  ounces ground beef
• 7  ounces  ground veal
• 3 1⁄2 ounces ground pork
• 1  egg
• 1⁄2 cup water
• 1⁄2 cup heavy cream
• 3  tablespoons  finely chopped onions
• 3  tablespoons  dry breadcrumbs
• 2  small  boiled potatoes, cold and mashed
•  salt
•  white pepper
• 1⁄4 teaspoon  epice riche (optional)
•  allspice (only at Christmas)
•  ginger (only at Christmas)
• 4 -5  tablespoons butter

• For the sauce

• 1  tablespoon flour
• 3⁄4 cup heavy cream
•  beef stock (e.g. cubes)
•  soy sauce
•  salt
•  white pepper

Directions

1. Fry the onion light yellow in a little butter.
2. Soak the breadcrumbs in the liquid.
3. Mix everything well and add spices to taste.
4. Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
5. Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).
6. Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
7. Boil for a few minutes.
8. Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
9. Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.