Swedish Meatballs

Instructions

• 1
  Crumble the bread into a bowl and pour cream over it.
• 2
  Finely chop the onion. In a pan over medium heat, melt the butter and sauté the onion for 2 minutes, stirring constantly, until translucent.
• 3
  In a bowl, mix the minced meat, salt, pepper, allspice, egg, onion including the butter it was sautéed in, and the soaked breadcrumbs. Mix until smooth and let it rest in the refrigerator for 2 hours.
• 4
  Preheat the oven to 60 ºC.
• 5
  Form meatballs from the meat mixture and gently flatten them with your hand.
• 6
  In a small pan over medium heat, heat a centimeter layer of oil. Add the meatballs and fry them until golden brown on both sides.
• 7
  Place the fried meatballs on a plate lined with kitchen paper and put them in the preheated oven to keep warm while you fry the remaining meatballs.
• 8
  Mix the cornstarch into the cream.
• 9
  In a saucepan over medium heat, reduce the broth to 100 ml. Once the broth starts to boil, add pepper.
• 10
  Pour the cream with cornstarch into the reduced broth. Once the mixture starts to boil again, stir the sauce, reduce the heat to one-third, and cook for 2 minutes. Season with salt to taste.
• 11
  Pour the sauce onto a plate, place the meatballs on top, and put a portion of cranberry jam in the center.
• 12
  Finely chop the flat-leaf parsley and sprinkle it over the meatballs.
• 13
  Cornstarch is cornstarch. The meat mixture is relatively loose, so it can be chilled in the refrigerator for longer. Meatballs are traditionally served with mashed potatoes and cranberries, but also with boiled potatoes and a cream sauce.