Name: Julkottbullar (Swedish Christmas meatballs)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Swedish
Ingredients: butter for frying; 1 large onion sliced; 200ml whole milk; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground black pepper; 50g breadcrumbs; 500g beef mince; 500g pork mince; 2 eggs; 2 tbsp butter; 2 tbsp plain flour; 300ml single cream; 1 beef stock pot; 1 tsp dark soy sauce; mashed potatoes; lingonberry jam; sliced cucumber tossed with dill

A white serving dish piled high with Swedish meatballs

butter
for frying
1 large onion
sliced
200ml whole milk
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground black pepper
50g breadcrumbs
500g beef mince
500g pork mince
2 eggs

SAUCE

2 tbsp butter
2 tbsp plain flour
300ml single cream
1 beef stock pot
1 tsp dark soy sauce

TO SERVE

mashed potatoes
lingonberry jam
sliced cucumber tossed with dill

Method

step 1
Melt a knob of butter in a frying pan and gently cook the onion with a pinch of salt for 8 mins until soft. Leave to cool.
step 2
In a large bowl, mix the milk, spices, breadcrumbs and 2 tsp of fine sea salt. Season with black pepper and leave for 5 mins to absorb.
step 3
Add the beef, pork, eggs and cooled onion, then mix well with your hands until combined and slightly sticky. With damp hands, roll the mixture into small balls about 3cm wide.
step 4
Melt a little butter in a large frying pan over a medium heat. Fry the meatballs in batches for 8-10 mins, turning often, until browned all over and cooked through. Keep warm in a low oven while you finish the rest.
step 5
For the sauce, melt the butter in the same pan, scraping up any sticky bits. Stir in the flour and cook for 2 mins, whisking. Gradually whisk in the cream and 300ml of water, then add the stock and soy. Simmer until smooth and glossy, adding a splash of water if it becomes too thick. Season to taste and serve with the meatballs, mashed potato, lingonberry jam and sliced cucumber tossed with dill.