Kottbullar

4 tablespoons breadcrumbs
4 tablespoons milk
1/2 pound ground pork
1/2 pound ground beef
3 tablespoons grated onion
1 egg
4 whole allspice
2 tablespoons butter
1 1/4 cup beef stock
3 tablespoons cornstarch
1 tablespoon soy sauce
1/2 cup heavy cream

Put the breadcrumbs in a large bowl and add 4 tablespoons of milk.
Leave the breadcrumbs to absorb the milk for about 5 minutes.
Add the ground meat, grated onion, egg, allspice, salt, and white pepper to the bowl.
Mix until everything is combined.
Take a tablespoon of the mixture and roll it until it is round.
Rinse your hands in cold water if the mixture is too sticky.
Repeat until you have used up all the mixture, by which time you should have between 25 and 30 meatballs.
Heat a tablespoon of butter in a frying pan over a medium high heat.
Fry half the meatballs, shaking the pan frequently as you add them.
When they are browned, turn down the heat and cook for 10 more minutes.
Remove the meatballs from the pan and keep warm.
Add another tablespoon of butter and fry the remaining meatballs in the same way.
When the meatballs are cooked, remove them from the pan.
Add the stock and cornstarch mixture to the pan.
Stir thoroughly and then simmer for 5 minutes.
Add the soy sauce, salt, black pepper, and cream.
Heat for a couple more minutes, stirring continuously.
Serve the meatballs with lingonberries or lingonberry jam, mashed potatoes,
pressed cucumber, and a light coating of the creamy gravy sauce.