Meatballs
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This recipe creates the perfect meatballs and sauce that will take you all the way back to grandma’s house.
Ingredients for four
400g beef mince 1 onion* 1 tablespoon meat fond 1 egg 2 tablespoons cream 2 tablespoons breadcrumbs 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon black pepper parsley for garnish
Creamy meatball sauce/strong>
2 tbsp butter 1 tbsp wheat flour 2 dl cream 1 dl meat stock 1 tsp tomato puree (vä1 tablespoon Dijon mustard salt and pepper
*Tip: Authentic meatballs are made with onions, but you can easily substitute 1 tablespoon of onion flour.
Slice the onion very finely. Keeping the meatballs together is all about the work.
Open your largest pan and start sautéing the onion. Mild lämpö. Let goä golden and sweet. Sprinkle some sugar over the top and add the meat sauce.
While the onion is cooking, beat the egg, cream, flour and spices in a large bowl.
Transfer the minced meat to a cutting board and finely chop it with a knife. Stir the meat into the egg mixture and top with the fried onion. Knead the dough. Let rise for a while.
Pyöritä smallä meatballs. The big ones don’t hold together so well. Fry the meatballs in a pan in butter until the tops are well browned. They don’t need to be cooked yet.
Stir the butter and flour with a fork to create a roux-size crust. Pour the meat mixture, cream and tomato puree or mustard into the pan with the meatballs. Bring to the boil. Then increase the size of the roux and let the sauce simmer for five minutes to cook the meatballs. Cut one in half to check for doneness. Garnish with a sprig of parsley and serve.
minced meat Enjoy Scandinavia VHH
