Köttbullar

Preparing the meatballs:

1. 1In a large bowl, mix the breadcrumbs, cream, mustard, milk, allspice, egg, salt, and pepper.
2. 2Let the mixture rest for 10 minutes.
3. 3Add the ground beef and ground pork.
4. 4Mix well until you get an even mixture.
5. 5Shape the mixture into balls of 25 to 30 grams each and place them on a baking sheet lined with parchment paper.
6. 6Cover with plastic wrap and refrigerate for 1 hour.

Preparing the sauce:

1. 7Heat the veal stock in a saucepan over high heat for about 10 minutes, or until it reduces by half.
2. 8Add the cream and mix.
3. 9Simmer the mixture over low heat for about 45 minutes, until it has reduced by about a third.
4. 10Add the lingonberry jam and cook for 5 more minutes over low heat, then strain.
5. 11Adjust the seasoning with salt and pepper.

Cooking the meatballs:

1. 12Heat a little oil in a large pan over medium heat.
2. 13Add a few meatballs and cook, turning as needed, until golden on all sides, for about 4 minutes.
3. 14Then add a knob of butter (about 20 g) and cook for another 3 to 4 minutes.
4. 15Transfer the cooked meatballs to a dish to keep them warm and cook the remaining meatballs the same way.
5. 16Serve hot with mashed potatoes.