Swedish meatballs in cream sauce (Köttbullar)

1. Mix the breadcrumbs with the milk and leave for 10 minutes until fully soaked.

2. Chop the onion very finely, soften it in 1 tbsp butter for 5 minutes until translucent, then let it cool.

3. Mix the two kinds of minced meat thoroughly with the soaked crumbs, egg, onion, salt, pepper and ground allspice, then roll walnut-sized balls with wet hands.

4. Fry the meatballs in batches in the remaining butter for 8-10 minutes, shaking the pan, until nicely browned all over and cooked through, then lift them onto a plate.

5. Stir the flour into the fat left in the pan, cook for 1 minute, then gradually whisk in the stock, add the cream and soy sauce and simmer for 5 minutes until thick.

6. Return the meatballs to the sauce, heat through for 2-3 minutes and serve with mashed potatoes and lingonberry jam.

Tip: Köttbullar are Sweden's best-known dish, and every family has its own secret recipe. Allspice gives them their typical warm, spicy aroma, while the sweet-sour lingonberry jam balances the rich cream sauce beautifully. If you shape the balls the same size, they will all cook through at the same time.