DIRECTIONS

1. For Meatballs:.
2. Fry the onion till golden in a couple of tablespoons of lightly browned butter.
3. Mash the potatoes
4. Mix all the ingredients until meatball consistency.
5. Flavour with salt, white pepper and (optional) a little finely crushed allspice.
6. Shape the mixture into relatively large, round balls and transfer to a floured cutting board.
7. Fry them slowly in plenty of butter.
8. Cream Sauce:.
9. Melt butter in pan and add flour, whisk till golden brown and flour is cooked.
10. Add Beef Stock and Cream until desired thickness.
11. Season well with salt and pepper.
12. Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.