Stockholm Köttbullar 🧆

Method

1. 1

   Soak breadcrumbs in milk; mix with meats, grated onion, egg, allspice and nutmeg.

2. 2

   Roll into walnut-sized balls and chill 15 minutes so they hold shape.

3. 3

   Brown in butter in batches; set aside.

4. 4

   Deglaze the pan with stock, simmer, then swirl in cream for a glossy sauce.

5. 5

   Return meatballs to the sauce; serve with lingonberry jam.