Swedish Meatballs
½ cup bread crumbs
½ cup milk
1½ pounds ground beef
Butter, for frying
Half an onion, chopped
1 egg
Salt and pepper
Sauce
2 tablespoons butter
1½ cups heavy cream
1 tablespoon soy sauce, or to taste
Salt and pepper
1-2 tablespoon flour
In a small bowl, mix the bread crumbs with the milk and let stand for 10 minutes.
In the meantime, saute the onion in a bit of butter or oil over medium-high heat; about 5 minutes until golden brown.
Put ground beef in a large bowl; add soaked crumbs, onion, salt and pepper and egg and mix with your hands until well combined. Roll mixture into golf-ball sized pieces. They should stick a little bit in your hand but as long as they are not falling apart you'll be fine.
Heat a large skillet over medium heat and melt butter. Fry meatballs, in batches. Stir them around a lot in the pan. When they've got a nice color you can just open one up so you know they are no longer pink inside. Transfer to an over-safe platter and keep warm in a 200-degree oven while you make the sauce.
In the same pan that you used for the meatballs, melt 2 tablespoons butter. Add cream and stir, breaking up any fried bits on the bottom of the pan. Raise heat to a steady simmer and stir in soy sauce and salt and pepper. Keep stirring and add flour; stir until sauce thickens to desired consistency. Spoon sauce over meatballs.
Serve with mashed potatoes and lingonberry jam.
Serves four (or two hockey players).