Serves four
Meatballs:
50 ml breadcrumbs
200 ml cream
1 onion, finely chopped
2 tablespoons butter
300 g mince beef
100 g mince pork (or use all beef)
1 egg
1 teaspooon salt
pepper
Sauce:
juices from the frying pan
200 ml beef or vegetable stock
200 ml cream
2 tablespoons flour
salt, and white pepper, to taste
1. Let breadcrumbs swell for 10 minutes in the cream (or milk if you want a leaner version). Fry the onion in the butter in a frying pan until it is translucent, but not browned. Leave to cool, and then mix with the breadcrumbs. Add the mince, egg, salt and pepper. Mix well.
2. Roll small round meatballs with greased hands (use an unflavoured vegetable oil). Put the meatballs on greaseproof paper.
3. Fry the meatballs in several rounds and shake the pan so they stay round. This action is important; the first time I made them, I lazily ignored the shaking advice, and had one batch of rather sad-looking meat discs, rather than balls. Fry each batch for approximately three minutes. Take them out of the pan and keep warm under foil.
4. Add the stock, cream and flour to the meat juices from the pan into a saucepan. Whisk until smooth and leave the sauce to simmer for three minutes. Season with salt and white pepper. Serve the meatballs with the sauce, boiled potatoes and lingonberry jam (Lotta says: lingonberries grow wild in the forest, low on the ground next to the blueberries. They are quite similar to cranberries in taste but slightly sharper).
Note:
If you are cooking for older children, Lotta suggests adding a tablespoon of soy sauce. I have omitted that, as my daughter is too young for too much sodium, and I tend to avoid adding salt or soy to her food at home.
Meatballs:
50 ml breadcrumbs
200 ml cream
1 onion, finely chopped
2 tablespoons butter
300 g mince beef
100 g mince pork (or use all beef)
1 egg
1 teaspooon salt
pepper
Sauce:
juices from the frying pan
200 ml beef or vegetable stock
200 ml cream
2 tablespoons flour
salt, and white pepper, to taste
1. Let breadcrumbs swell for 10 minutes in the cream (or milk if you want a leaner version). Fry the onion in the butter in a frying pan until it is translucent, but not browned. Leave to cool, and then mix with the breadcrumbs. Add the mince, egg, salt and pepper. Mix well.
2. Roll small round meatballs with greased hands (use an unflavoured vegetable oil). Put the meatballs on greaseproof paper.
3. Fry the meatballs in several rounds and shake the pan so they stay round. This action is important; the first time I made them, I lazily ignored the shaking advice, and had one batch of rather sad-looking meat discs, rather than balls. Fry each batch for approximately three minutes. Take them out of the pan and keep warm under foil.
4. Add the stock, cream and flour to the meat juices from the pan into a saucepan. Whisk until smooth and leave the sauce to simmer for three minutes. Season with salt and white pepper. Serve the meatballs with the sauce, boiled potatoes and lingonberry jam (Lotta says: lingonberries grow wild in the forest, low on the ground next to the blueberries. They are quite similar to cranberries in taste but slightly sharper).
Note:
If you are cooking for older children, Lotta suggests adding a tablespoon of soy sauce. I have omitted that, as my daughter is too young for too much sodium, and I tend to avoid adding salt or soy to her food at home.
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