Köttbullar – Swedish Meatballs

Remove the crust from the bread roll, soak in milk. Heat the butter in a non-stick frying pan and sauté the onion until translucent. Mix the minced meat with the egg, the well-squeezed bread and the onions. Season with salt, pepper and new spices. Form small balls from the mixture with moistened hands. Heat oil in a frying pan and fry the balls on all sides, not too hot, for about 6 minutes. Drain on kitchen roll. For the sauce:

Boil beef broth with the beer and reduce to half the liquid. Add the cream and simmer on low heat until the sauce reaches a creamy consistency. Finally, add the cranberry compote and season to taste with salt and freshly ground pepper.

Serve the Köttbullar with the sauce and boiled potatoes. Serve with the lingonberry compote.

Drink: Hirter Privat Pils

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