Serves four

400 g ground pork and beef, not too lean
2 cold boiled potatoes, grated; or 4 Tbsp breadcrumbs; or 3/4 dl rolled oats
1 1/2 dl milk if using breadcrumbs or oats
1 egg
approx 2 Tbsp finely chopped and optionally sautéed onion
a pinch of black pepper
1 tsp salt

If using breadcrumbs or oats, let them swell in the milk for 10 minutes in a bowl. Mix remaining ingredients in a bowl into an even 'dough'. Roll into small balls. If the dough sticks to your fingers, rinse your hands in water. Put the balls on a plate or a cutting board.

Let some butter become golden brown in a frying pan over medium-high heat. Add some meatballs, not too many at a time. Shake the frying pan to brown the meatballs on all sides. When they have a crust all over, lower the heat and fry them for an additional 3-5 minutes. (You can also finish them in the oven, approximately 10 minutes at 175ºC.) 

To make the gravy, pour in 3 dl water into the pan when all the meatballs are done and let come to a boil. Strain the water and pour into a saucepan and add a bouillon cube. Mix 2 Tbsp all-purpose flour with 1 dl milk or water and pour into the saucepan while stirring. Let simmer for about 5 minutes. Stir in 1/2-1 tsp soy sauce and 2-3 Tbsp cream. If desired, put the meatballs into the sauce.

Serve meatballs without gravy with mashed potatoes and lingonberry jam or stewed macaroni and a raw salad.

Serve meatballs with gravy with boiled or fried potatoes, cucumber pickles, and a raw salad.