Swedish Köttbullar

Finely chop the onions and sauté in a hot pan with butter until translucent. Then thoroughly knead together the minced meat, egg, breadcrumbs, whole milk, half of the sautéed onions, and 1 level tsp of salt, and form small balls with a diameter of 4 to 5 cm using dampened hands. Wash the chives, dry them, and cut into paper-thin rings.

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

Now briefly sauté the remaining half of the sautéed onions in the hot pan drippings and season with salt and pepper. Deglaze everything with vegetable broth and cream, bring to a boil, and stir in the gravy thickener. Briefly bring the thickened sauce to a boil again, remove from the heat, and season to taste with salt and pepper.