Swedish Köttbullar with Cream Sauce

Meatballs: 300 g minced beef, 200 g minced pork, 1 small onion very finely grated, 1 egg, 50 g breadcrumbs soaked in 75 ml milk, 1 tsp allspice, ½ tsp white pepper, salt
Cream sauce: 2 tbsp butter, 2 tbsp plain flour, 400 ml beef stock, 150 ml double cream, 1 tbsp soy sauce, 1 tsp Worcestershire sauce
To serve: lingonberry jam, buttered egg noodles or mashed potatoes, pickled cucumber

1. Mix all meatball ingredients until just combined - do not overwork. Form into walnut-sized balls (about 30 g each).
2. Heat neutral oil in a large frying pan; fry meatballs in batches over medium-high heat, turning frequently, until browned all over and cooked through, about 10 minutes. Remove.
3. In the same pan, melt butter for the sauce. Whisk in flour; cook 1 minute. Gradually whisk in stock, then cream.
4. Add soy sauce and Worcestershire. Simmer 5 minutes, stirring frequently, until sauce coats the back of a spoon.
5. Return meatballs to the sauce; simmer on low heat for 5 minutes.
6. Serve with buttered egg noodles or creamy mashed potato, lingonberry jam, and pickled cucumber slices on the side.