كرات اللحم السويدية

How to Prepare the Meatballs Finely chop the onion.

Sauté the onion in olive oil until it softens and becomes golden in color, then let it cool completely.

Mash the toast with the buttermilk until you get a soft, cohesive mixture.

Mix all the ingredients: ground beef, ground lamb, sautéed onion, garlic, spices, egg, and the toast-buttermilk mixture.

Shape the mixture into medium-sized balls.

Pan-fry the meatballs in a tablespoon of olive oil until golden brown on all sides.

To prepare the gravy, melt 4–5 tbsp butter, then add 3–4 tbsp flour and toast until it changes color.

Gradually add 1 liter chicken broth (or water with bouillon) while stirring until smooth.

Add 2 tbsp soy sauce, 1 tbsp mustard, and 1 tsp Worcestershire sauce (optional), then season with salt and pepper.

Add ½ cup cooking cream and let the sauce boil.

Place the meatballs into the sauce, lower the heat, and let them simmer for 10 minutes.

Wash, peel, and dice 2 large potatoes, then boil them in salted water (1 tbsp salt) until fully cooked.

Drain the potatoes, add 4 tbsp butter, and mash well.

Season the mashed potatoes with salt and pepper, and optionally add ½ cup cream for extra creaminess.