Preparation
- Stir the breadcrumbs into the milk and leave to swell for 5 minutes. Knead thoroughly with the mince, egg, onion, garlic, salt, pepper, allspice and nutmeg into an even mixture.
- Cook the potatoes in salted water for about 20 minutes, drain and let them steam dry in the open, warm pan.
- With damp hands, shape the mixture into about 24 small balls, a little smaller than ping-pong balls.
- Heat the oil in a large frying pan over a medium-high heat and fry the meatballs in two batches until golden all over and cooked through, 7 to 8 minutes each. At the end add the butter and swirl the pan so that the meatballs stay nicely round. Remove and keep warm.
- In the same pan, melt the butter for the sauce, stir in the flour and cook, stirring, until light brown. Pour in the stock and cream, scraping up the pan juices, stir in the soy sauce and mustard and simmer for about 5 minutes until the sauce is velvety. Season with salt and pepper.
- Turn the köttbullar briefly in the sauce to warm them through. Serve with the potatoes and lingonberries.
Drink with it
Red wine · excellent match
Light Pinot Noir or Spätburgunder, lightly chilled
The red fruit echoes the lingonberries, the acidity cuts through the cream sauce, and the low tannin leaves the delicate meat alone.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Pale lager, well chilled
Carbonation and lean malt clear butter and cream from the palate, just as is traditional with everyday food in Sweden.
Pils or Helles: What's the Difference?Dark beer · good match
Dark lager
Roasted malt picks up the browned crust and the lightly toasted roux.
Which beer goes with food? More than just pils with barbecueVodka · good match
Vodka, ice-cold and neat in a small glass
A cold, clear sip refreshes the palate after fat and cream; in Scandinavia, aquavit would more usually stand beside it.
What Is Vodka? Raw Materials, Flavor, and Cocktails