Swedish Köttbullar

Finely chop the onions and sauté them in a hot pan with butter until translucent. Then vigorously knead the minced meat, egg, breadcrumbs, whole milk, half of the sautéed onions, and 1 level teaspoon of salt, and form small balls with 4 to 5 cm diameter using moistened hands. Wash, dry, and finely slice the chives into thin rings.

Preheat oven to 100 °C convection. Heat sunflower oil in a pan to fry half of the meatballs until crispy and brown on all sides. Keep the fried meatballs warm in the preheated oven. Now fry the other half of the meatballs until crispy and brown and keep them warm in the preheated oven.

Now briefly sauté the remaining half of the already sautéed onions in the hot frying fat and season with salt and pepper. Then deglaze everything with vegetable broth and cream, bring to a boil, and stir in the sauce thickener. Let the thickened sauce briefly boil again, remove from the heat, and season with salt and pepper.