Meatballs with Lingonberry Jam

Method

Soak breadcrumbs in milk for 5 minutes, then mix with minced beef, minced pork, chopped onion, egg, salt and pepper until well combined. Roll into 24 balls of equal size. Heat butter in a large frying pan and brown the meatballs in batches for 8-10 minutes until golden, then set aside. Pour beef stock into the pan, scraping up any browned bits, and return meatballs to the pan. Simmer for 10 minutes, then stir in soured cream and lingonberry jam until smooth and heated through. Serve hot with creamed potatoes or boiled potatoes and a crisp salad.