Köttbullar (Swedish meatballs) are a delicious dish, traditional especially from Sweden and the Northern Countries.
In this revisitation of the original recipe, we want to enhance the flavor of the meat with the delicacy of the truffle and the acidity of the jam.
This dish really amazes everyone and everyone likes it, even those with more difficult palates.
For meatballs
For sauce
Cut the onion finely and cook it without browning with some butter. Meanwhile add milk with breadcrumbs and let absorb it. Join minced beef with onion, add an egg, breadcrumbs and milk mixture, a teaspoon of honey, two teaspoons of cloves, salt and pepper. Shape little meatballs and fry them, with butter, on a low flame, turning frequently not to blacken them. Now prepare the sauce. Pour water in a pot and boil it. Add contents of gräddsås package and mix with a whisk avoiding lumps. Add cream and boil it until it thickens. Finally add meatballs and let absorb sauce. Serve with boiled potatoes and blueberry jam.
