AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix the breadcrumbs and the milk and let soak for 10 minutes.
• Chop the onion and sautee with butter until soft and translucent. Remove from heat before the onion gets any real color. Set aside to cool.
• Mix the the ground meats, and then add the eggs and salt. Add the onion, milk soaked breadcrumbs and white pepper. Make sure to blend thoroughly.
• Form balls with your hands (I have seen some people using two teaspoons to shape the meatballs) into balls no bigger than an inch in diameter. If they are too big, you won't be able to roll them in the pan to make them perfectly round as you fry them. Melt butter in a skillet on medium heat and fry the meatballs for about 4 - 6 minutes, shaking the pan to roll the balls and make sure they fry evenly all around.
• The last 7 ingredients are for the cream sauce.
• You can either use the fat in the pan left after frying the meatballs (that's what my mother used to do), or start from scratch with bouillon.
• If you're using the left over fat in the pan, render the fat and scrape all the bits off the bottom of the pan. If there's not enough fat in the pan you can add the butter and some of he bouillon, if needed. Whisk while sifting in the flour (to prevent clumping). When it starts to thicken, add the cream and let simmer for about 10 minutes. Season with Soy sauce, or Tamari, and salt and pepper.
• If you prefer to make the sauce separately, start by melting the butter in a sauce pan. Turn off the heat and stir in the flour. Add the bouillon and let simmer for ten minutes, stirring occasionally. Add the cream a let simmer until it becomes more viscous like a nice brown sauce.
• Season with soy sauce, or Tamari, and salt and white pepper
• Swedish meatballs are traditionally served with potatoes (preferably mashed) and lingonberry jam.
• Note: In order to make authentic Swedish meatballs authentic, it's imperative that you: 1. Always fry the meatballs in butter. Never, ever, ever ever fry in any kind of oil. 2. Use white pepper (as opposed to black pepper). That's what makes the flavor truly Swedish.