Meatballs

Method

Soak the bread in milk until soft, then squeeze out excess liquid. Combine the ground meats with the soaked bread, diced onion, egg, salt, pepper and allspice, mixing gently until just combined. Shape into 20-24 balls using wet hands. Heat butter in a large frying pan and brown the meatballs in batches over a medium-high heat, turning occasionally until golden on all sides, about 8-10 minutes total. Remove the meatballs and set aside. Sprinkle flour into the pan and stir to coat, then pour in the beef stock, scraping up any browned bits. Return the meatballs to the pan, reduce heat to low, and simmer gently for 15 minutes. Stir in the soured cream, heating through without boiling, then season to taste. Serve hot with boiled potatoes and lingonberry jam on the side.