Köttbullar med Gräddsås (Swedish meatballs with cream sauce)

Step 1/4

• 20 ml heavy cream
• 2½ tbsp breadcrumbs
• ½ onion

• bowl
• cutting board
• knife

Mix some of the heavy cream with the breadcrumbs in a small bowl and set aside. Mince onion.

Step 2/4

• 10 g butter
• 200 g ground venison
• 50 g ground pork
• ½ egg
• 1 tsp salt
• ½ tsp mustard

• saucepan
• rubber spatula
• bowl

Add some butter to a saucepan over low heat. Once melted, add onion and sauté until translucent. Set aside to cool. In the meantime, add ground deer, pork, egg, soaked breadcrumbs, salt, and mustard to a large bowl. Mix to combine, then add the cooled onions and mix again. Use wet hands to form into small balls.

Step 3/4

• vegetable oil (for frying)

• frying pan
• tongs

Add some vegetable oil to a large frying pan over medium-high heat. Fry köttbullar until golden brown on all sides, then remove from the pan, and set aside.

Step 4/4

• 20 g butter
• 20 g flour
• 50 ml white wine
• 200 ml vegetable broth
• 50 ml heavy cream
• ½ bay leaf
• ¼ tsp lemon juice
• salt
• pepper
• mashed potato (for serving)
• lingonberry jam (for serving)

• whisk

Melt remaining butter in the pan and then whisk in the flour and let cook until thick and golden brown. While whisking, deglaze pan with white wine, vegetable stock, and remaining heavy cream. Simmer for about 5 min., or until thick, and add the meatballs and bay leaf. Let cook for approx. 5 min., then season with salt, pepper, and lemon juice. Serve with mashed potatoes and lingonberry jam. Enjoy!

Enjoy your meal!