Köttbullar

For the Köttbullar knead minced meat, onion, egg yolk, cream, salt, pepper and crumbled white bread well and form small meatballs.

Fry the meatballs briefly in hot fat, place in a baking dish and fry at 180 °C for approx. 15 minutes.

Heat butter, stir in flour and let it color slightly. Deglaze with stock and add a little water if necessary.

Stir in currant jelly and add enough cream to make a creamy sauce. Season to taste with salt, pepper, nutmeg and clove powder.

Serve the Köttbullar with the sauce and lingonberry jam.

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