Swedish Meatballs (Kottbullar) - cooking recipe

Ingredients

7 ounces ground beef
7 ounces ground veal
3 1/2 ounces ground pork
1 egg
1/2 cup water
1/2 cup heavy cream
3 tablespoons finely chopped onions
3 tablespoons dry breadcrumbs
2 small boiled potatoes, cold and mashed
salt
white pepper
1/4 teaspoon epice riche (optional)
allspice (only at Christmas)
ginger (only at Christmas)
4 -5 tablespoons butter
For the sauce
1 tablespoon flour
3/4 cup heavy cream
beef stock (e.g. cubes)
soy sauce
salt
white pepper

Preparation

Fry the onion light yellow in a little butter.
Soak the breadcrumbs in the liquid.
Mix everything well and add spices to taste.
Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).
Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
Boil for a few minutes.
Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.