Meatballs

1. Finely dice the onion and sauté gently in a little butter without browning.
2. Soak the breadcrumbs in milk.
3. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm.
4. Shape small meatballs with the aid of two spoons and place on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often.

Cream Sauce for Meatballs

1. Swirl the boiling water or beef stock in a pan.
2. Add cream and thicken with white flour if preferred.
3. Season with soy and pepper.
4. Serve the meatballs with the sauce, freshly boiled potatoes, and lingonberry jam.