Swedish meatballs

Okay, what can I say, I don't have a story as such to go with this recipe. Normally when I share a recipe I explain how it came about, or a sentimental memory behind it. 
But here is the thing, "Swedish meatballs", how can I possibly say that I am writing a blog about Swedish (and some English) home cooking, and not include meatballs? 
Yes, we do eat a lot of meatballs in Sweden, it's not a PR stunt by IKEA's all over the world. We eat them for Christmas, Easter, midsummer and most likely once a fortnight the rest of the year. And we do love them! And any one who's had a proper "meatball meal" cooked for them would know why. It is comfort food at the highest level.
And this is how you make them!

 Swedish meatballs
 (enough for 4 people)

ingredients

• 300gr minced beef
• 300gr minced pork
• 5 tablespoons fine breadcrumbs
• 1 egg
• 1 yellow onion
• 3 tablespoons of water
• salt and pepper for seasoning

Chop the onion finely and sweat in a frying pan until softened. Put to the side to cool.
Add the egg to the breadcrumbs and allow to swell for about 10 min.
Mix together the onion, breadcrumb mixture and the mince. Pour in the water and season.
Work the mince mixture thoroughly with your hands.
Now, with damp hands form the meatballs to even sized balls approximately 3 cm across.
Fry in a fairly hot pan until golden brown all around. Then finish them of in the oven till all your meatballs are fried. Cut one in half to make sure they are cooked through.

Cream sauce

• 150ml cream
• 100ml beef stock
• 2tsp dark soy sauce
• 1 tablespoon of plain flour
• salt and pepper to taste

Swirl out the pan with the beef stock. Strain the hot liquid and add the cream and the soy sauce.
Thicken with the flour and season to taste

Serve your meatballs with boiled potatoes or mash, cream sauce, lingonberry jam (can be bought in specialist Swedish shops or IKEA) but if you can't get hold of it, cranberry sauce is nice too. And pickle gherkins are a nice addition as well.

Enjoy!