• Mix together the breadcrumbs, cream, beef stock and egg and leave to rest for about 5 minutes.
• Fry the onion in the butter until soft and then mix it with the breadcrumb-cream (see above).
• Add salt, pepper and the ground meat and mix everything together, with your hands or fork. Try not to work it too much, as this will make the meatballs compact.
• Take a small piece of ground meat and fry it to test the flavors.
• When satisfied with the salt and pepper amount, roll the rest of the ground meat into small balls (about one tablespoon mince per ball). Make sure your hands are wet so that the ground meat won’t stick to your hands.
• Fry the meatballs until golden brown and thoroughly cooked, then put them aside.

Sauce

• Mix the cream and the corn starch. Then pour the stock and the soy sauce in the pan where you fried the meatballs.
• Whisk through the pan and let it boil for a couple of minutes.
• Add salt, pepper and jam for a little bit of sweetness.
• Put the meatballs back to the sauce and serve with mashed potatoes and lingonberry jam, and add some chopped parsley on top (optional).