Traditional Köttbullar with Lingonberry Sauce

In a mixing bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
1/2 cup breadcrumbs, 1/4 cup milk
Add the ground beef, chopped onion, egg, salt, pepper, and allspice to the bowl. Mix well until all ingredients are combined.
17.6 oz ground beef, 1 small onion, 1 egg, 1 teaspoon salt, 1/2 teaspoon allspice, 1/2 teaspoon black pepper
Form the mixture into small meatballs, about the size of a golf ball.
Heat the butter in a frying pan over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove the meatballs and set aside.
2 tablespoons butter
In the same pan, add the flour and stir to combine with the remaining butter and meat drippings. Cook for 1-2 minutes until lightly browned.
2 tablespoons flour
Gradually add the beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
2 cups beef broth
Stir in the heavy cream and return the meatballs to the pan. Simmer for an additional 5 minutes.
1/2 cup heavy cream
Serve the meatballs with lingonberry sauce on the side.
Lingonberry sauce