This dish is a combination of Swedish Meatballs and Beef Stroganoff, with a rich creamy gravy made with sour cream and a touch of mustard for kick. The addition of soy sauce to the cooking of the mushrooms seems unorthodox, but it acts as a seasoning as well as punches up the umami of the mushrooms. I like to serve the dish over egg noodles, but feel free to serve them over rice, potatoes or another starch of your choice. If you can’t source Lingonberry sauce (I stock up on it when I'm at Ikea but you can find it at well-stocked grocery stores) you can substitute cranberry sauce or raspberry jam in its place.
Lightly wet your hands and form 1-inch meatballs from the mixture, placing them on a baking sheet or plate, you should have about 40 to 45 meatballs.
Heat 1 tablespoon of oil in a large skillet and fry half the meatballs on medium heat until they are golden brown all over, about 2 to 3 minutes per side. Don’t worry if the meatballs aren’t completely cooked. They will cook more in the gravy later.
Make the gravy by adding the butter and flour to the pan and cooking them on medium heat, stirring constantly with a whisk, until the flour has dissolved and starts to brown slightly.
Add the chicken stock and continue cook until the stock has thickened. Stir in the mustard and Worcestershire sauce, then stir in the sour cream and apple cider vinegar.
Add the meatballs and the mushrooms, along with any liquid in the bowl. Lower heat until the gravy is at a simmer. Cover and cook for an additional 15 minutes.