Ingredients :

• Ground beef (680g total) — We use only beef here. Go for 15% fat — not 5%. Too lean beef results in dry meatballs that crumble in the sauce. Fat is what keeps them tender.
• Nutmeg, allspice, and cloves — This is the trio that creates the Swedish identity. A soft, woody warmth with a slight hint of anise. Just a pinch of clove. You should smell them in the background, not the foreground — if you’re guessing them more than identifying them, it’s perfect.
• Soy sauce — Yes, in a Swedish recipe. Just two teaspoons, but they add a salty depth that makes it taste like the sauce has simmered for hours. Not optional.
• Heavy cream — No light cream. Heavy cream is what gives that texture that coats the spoon without running. In a pinch, heavy sour cream thinned with a bit of broth also works.