Swedish Meatballs with Onion Sauce and Lingonberries

(*) For 25 balls Köttbullar (pronounced: Schoettbullar) Similar to our Frankfurter Schnitzel, Köttbullar used to be a feast in the rural Swedish kitchen. It was only in the affluent society that the tender meatballs became a daily dish and eventually a fast food snack. They are very popular in Sweden and are eaten frequently.

Whether koettbular succeed or fail starts with the onions; they must be chopped very finely so that they can release a lot of juice and so that the meatballs do not fall apart.

For frying in Sweden is traditionally used butter, the butter must be hot, because the meatballs should get a dark crust.

In a baking bowl, mix onions, one egg and three tablespoons of whipping cream thoroughly, add breadcrumbs or fine breadcrumbs and stir through, as much and as long as it takes to get a quantity that resembles porridge. The mixture should not be too liquid and not too solid (the breadcrumbs usually still swell a little), add a little whipped cream if necessary.

Then add the minced meat. Pork mince is juicier than beef mince and is more suitable for meatballs. If you use pure ground beef, the meatballs will be too firm. But you can also use a mixture of both.

Mix all ingredients well, preferably by hand. The quantity is good if it can be kneaded, like a soft, firm dough. At the end only k

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