Swedish Pork Meatballs with Cream Sauce

Ingredients

For 5 portions

• 🥩 500g pork, ground or patty
• 🍞 50g dried breadcrumbs
• 🥛 200ml milk
• 🍳 50g egg
• 🧅 100g onions
• 🌿 1g allspice
• 🧈 80g butter
• 🌾 20g flour
• 🍗 400ml chicken broth (rehydrated stock cube)
• 🥛 100ml heavy cream
• 🥣 10ml soy sauce
• 🥣 5g mustard
• 🥔 1,000g potato
• 🍒 120g lingonberries
• 🍚 40g sugar
• 🥒 100g pickles
• 🧂 7g salt
• 🌿 2g black pepper

Method

1. Simmer the lingonberries with the sugar and a splash of water for 5 minutes, until jammy. Leave to cool.
2. Soak the breadcrumbs in 100 ml of the milk for 10 minutes. Finely grate the onion.
3. Mix the pork, soaked crumbs, beaten egg, onion, allspice, half the salt and half the pepper with your hands until just combined. With wet hands, roll into about 30 small balls and chill for 15 minutes.
4. Peel the potatoes, cut into chunks and boil in salted water for 15 to 20 minutes, until tender. Drain and mash with 30 g of the butter and the rest of the milk, warmed.
5. Melt 30 g of the butter in a large frying pan and fry the meatballs in batches for 8 to 10 minutes, shaking the pan, until browned and cooked through. Lift out.
6. Melt the rest of the butter in the same pan and stir in the flour for 1 minute. Gradually whisk in the stock, scraping up the brown bits. Simmer for 3 minutes, then stir in the cream, soy sauce, mustard and the rest of the pepper.
7. Return the meatballs and warm through for 3 minutes.
8. Serve with the mash, lingonberries and sliced pickles.