Julköttbullar

Ingredients

• 14⅛ ozminced meatmixed beef and pork, optionally with veal
• 1onionfinely grated or chopped, for the mixture
• 1eggbeaten, for binding
• 1⅓ ozbreadcrumbsor crustless white bread, soaked in liquid
• ⅓ cupmilkfor soaking the breadcrumbs; water or cream also work
• ½ tspallspiceground or whole berries crushed
• 1 tspsaltfor mixture and sauce
• ½ tspblack pepperfreshly ground
• 2 tbspbutterfor frying and for the roux
• 1 tbspoilfor frying, optionally together with butter
• 2 tbspflourto thicken the sauce; cornstarch also works
• 1½ cupsbeef stockfor the sauce
• ¾ cupcreamfor the sauce
• 1 tbspsoy sauceto season and colour the sauce
• ½ tspnutmegground, for the mixture (optional)
• ½ tspgingerfor the mixture (optional)
• 1 tspDijon mustardfor the mixture or sauce (optional)
• 2 tbspparsleyfresh, finely chopped, into the mixture (optional)
• lingonberry jamfor serving (optional)

Method

1. Prepare breadcrumbs and onionSoak the breadcrumbs in the milk for about 5 minutes. Meanwhile, finely grate or chop the onion. For a milder flavour, soften it briefly in a little oil and let it cool.
2. Mix the meatAdd the minced meat, onion, egg, allspice, salt and black pepper to the soaked breadcrumbs. Add nutmeg, ginger, Dijon mustard and parsley if you like. Mix until evenly combined, but don't overwork the mixture, or the meatballs will turn dense. If the mixture is very soft, chill it for about 15 minutes.
3. Shape the meatballsWith wet hands, shape the mixture into small balls of equal size, using about a tablespoon of mixture for each.
4. Brown on all sidesHeat the butter and oil in a large frying pan. Brown the meatballs in batches over medium-high heat, shaking the pan often so they colour evenly on all sides.
5. Cook through and keep warmLower the heat and cook the meatballs through for about 10 minutes. Lift them out of the pan and keep them warm.
6. Make the rouxStir the flour into the fat left in the pan and cook it briefly until it begins to foam.
7. Simmer the sauceGradually whisk in the beef stock and cream, bring to the boil and simmer for about 5 minutes. Season the sauce with soy sauce, salt and black pepper.
8. Plate and serveWarm the meatballs briefly in the sauce, or serve the sauce separately. Serve with mashed or boiled potatoes, lingonberry jam and pickled cucumber.

Tips and variations

For the Christmas buffet, the meatballs can also be served plain, without sauce. To work ahead, brown them a few hours in advance, then finish them in the oven at 160 °C for about 20 minutes. Alternatively, bake them entirely in the oven at about 230 °C for 12 to 13 minutes and use the pan juices for the sauce. Ginger, nutmeg and cinnamon in the mixture make them more festive. The tartness of the lingonberry jam and pickled cucumber is a good counterpoint to the cream sauce.