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Kottbullar, small pan-fried beef and pork meatballs in a silky cream gravy, served with a spoon of tart lingonberry. The gravy is built right in the same pan.
Soak the 60 g breadcrumbs in the 100 ml milk for 5 minutes until soft and pasty.
Combine the soaked breadcrumbs with the 300 g beef, the 300 g pork, the finely grated onion, the egg, the allspice, the nutmeg, the salt and the pepper. Mix just until combined, then roll into small 3 cm balls with wet hands.
Melt 3 tablespoons of the butter in a wide pan over medium heat and fry the meatballs in batches for 8 to 10 minutes, turning often, until browned all over and cooked through to 74°C. Lift them out.
Add the last tablespoon of butter to the pan, whisk in the flour and cook for 1 minute, then whisk in the 350 ml beef stock in stages until smooth. Simmer for 3 minutes.
Stir in the 150 ml cream and simmer for 3 to 4 minutes until it lightly coats a spoon, then return the meatballs and warm through.
Warm the lingonberries with the sugar for 2 minutes. Scatter the parsley over the meatballs and serve with the lingonberries on the side.
