Ingredients – Meatballs
Makes
16 – 20
500g beef
mince
250g pork
mince
1 onion
finely chopped
1 clove
of garlic (crushed or minced)
100g
breadcrumbs
1 egg
5
tablespoons of whole milk
salt and
pepper to taste
Ingredients – Iconic Swedish
cream sauce
dash of
oil
40g
butter
40g plain
flour
150ml
vegetable stock
150ml
beef stock
150ml
thick double cream
2
teaspoons soy sauce
1
teaspoon Dijon mustard
Method
Meatballs
Combine
beef and pork mince and mix thoroughly to break up any lumps. Add finely
chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with
salt and pepper.
Shape
mixture into small, round balls. Place on a clean plate, cover and store in the
fridge for 2 hours (to help them hold their shape whilst cooking).
In a
frying pan, heat oil on medium heat. When hot, gently add your meatballs and
brown on all sides.
When
browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or
160°C fan) and cook for a further 30 minutes.
Swedish
cream sauce
In frying
pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring
continuously, for 2 minutes, allowing the flour to cook through. Add 150ml of
vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick
double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring
to a simmer and allow the sauce to thicken. Continue to stir.
When
ready to eat, serve with your favourite potatoes – either creamy mash or mini
new boiled potatoes. Enjoy!
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