Köttbullar, Swedish Meatballs (Cooking time: 1 min. Simmering time: 60 min.)

Ingredients – meatballs

• 500 g half-and-half minced meat
• 1 onion, finely chopped
• 2 potatoes, cooked and mashed
• 1 handful of breadcrumbs
• 1 egg
• Pinch of allspice or nutmeg
• Salt and white pepper

Ingredients – sauce

• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp flour
• 350 ml beef stock
• 150 ml water
• 100 ml cream
• 1 handful fresh dill, finely chopped

Optional

• Spoon of cranberry or lingonberry jam

Heat the olive oil in a pan and gently sauté the onion until translucent. Let it cool briefly.

In a large bowl, mix the minced meat with the sautéed onion, mashed potatoes, breadcrumbs, egg, and spices. Knead well until smooth and form into 20–30 small meatballs. Lightly dust them with flour.

Heat the butter with a little oil in a frying pan and fry the meatballs until golden brown all over. The inside can still be raw. Remove the meatballs from the pan and set aside. Pour the frying fat from the frying pan into a small braising pan or saucepan.

Now make the sauce. Stir the flour into the frying fat and let it simmer until the flour turns light brown. While stirring, gradually add the beef stock and water until a smooth sauce forms.

Place the seared meatballs in the sauce and gently bring to a boil. Then place the pan in the EcoStoof for at least 1 hour to cook gently.

Just before serving, stir the cream into the sauce and sprinkle with the finely chopped dill.
Serve the meatballs Swedish-style with a spoonful of lingonberry or cranberry jam.