Swedish Meatballs with sauce

Instructions

1. Grate the onion with a grater. Lightly beat the egg. Grind the allspice and pepper in a mortar.
2. Mix everything together and knead into a homogeneous mass. (Traditionally, the breadcrumbs are soaked separately in the milk for 5 minutes, but this technique results in an inhomogeneous mass)
3. Leave to soak for 10 minutes.
4. Shape approx. 1 tbsp of the mixture into balls.
5. Melt 1 tbsp butter in a pan and fry half of the balls in the butter. Keep warm in an oven at approx. 60°C.
6. Fry the remaining balls with another tablespoon of butter and keep warm in the oven.
7. Deglaze the resulting stock with the bouillon. Dissolve the starch in a little water and add. Bring to the boil.
8. Add the cream. Season with pepper. Bring to the boil.
9. Add a little soy sauce if necessary. Be careful, too much can ruin the sauce. Season to taste with salt.
10. Pass the sauce through a sieve.
11. Serve the balls with a little sauce on top with mashed potato, pressed cucumber salad and some cranberry jam.