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.