The meatballs have to be small and round, and seasoned with mustard and all spice, then they will get that traditional flavour, just like my grandma used to make them.
Now, since I obviously want to make this dish low carb, I can't go for mashed potaotes, so I made cauliflower mash instead. Really yummy and creamy. And as for the jam, you just can't take that away :) Have a little less is a better option I think.
For the meatball mix:
Minced beef, onion, mustard, tomato paste, cream, salt and all spice. And two eggs! :)
Mix everything and let settle.
Boil cauliflower slowly in salted water.
Roll small, small meatballs. This is the time consuming part. Make sure the meat is properly seasoned now, maybe by tasting it or test trying a bit before, if raw meat freaks you out.
Fry the meatballs in a lot butter in batches, not all at once as they won't get a nice browning then.
Blend the cauliflower with a stick blender when it's soft enough, and add some butter, 2-3 table spoons of creme fraishe and salt until you are happy with the taste.
Let it thicken in the pot while frying all the meatballs.
Sauce is extremely important in the Swedish cuisine. This classic sauce is simply made from cream, beef stock, some salt and a dash of soy sauce.