How to cook meatballs in Swedish
For the meatballs you will need the following products:
- 1 onions;
- 2 cloves of garlic;
- 2 cups chopped into cubes of white bread;
- ½ Cup milk 2.5% fat;
- 500 grams of ground beef (neck);
- 500 grams of ground pork (neck);
- ½ Cup of breadcrumbs;
- 12 teaspoon grated nutmeg pepper;
- ¾ Teaspoon powdered allspice;
- 2 chicken eggs;
- olive oil.
Head yellow onions peel, cut into small cubes. The cloves of garlic skip through the press. Over medium heat in a frying pan, heat the olive oil, saute the onions until transparent, season with pinch of salt and add the garlic. Fry for a further 2-3 minutes, then put the vegetables in a bowl and let cool.
While the onion is cooled, the cubes of white bread pour milk. Allow the liquid to soak in. Then wring out the milk and put the bread to the onions and garlic. Add ground meat, season with salt, pepper, nutmeg. Lightly beat the eggs and add them too into the bowl. Put the breadcrumbs. Start kneading the meat. If it seems dry, gradually add the milk. Knead smooth, homogeneous mass. For lightness repel her.
Preheat the oven to 200oC. Cover the pan with foil and lightly brush with oil. Shcherbinaite minced tablespoon and sculpt from this mass of neat balls. Lay meatballs on a baking sheet. Bake them for 20-25 minutes, until Golden brown.
Sauce for meatballs
For the sauce you will need:
- 3 tablespoons of butter;
- 1/3 Cup of wheat flour;
- 3 cups beef broth;
- ¼ Cup of sour cream;
- Worcestershire sauce.
Prepare the sauce while the meatballs baked. Heat a deep pan on medium heat. Gently melt the butter. When all the butter completely melts and begins to foam slightly, sift the flour. Stir, wait for a characteristic nutty flavor and pour in warm beef broth. Start whisking the sauce with a whisk. It is very important that any flour or sauce do not burn, because the real color of the gravy to meatballs in Swedish cream-white. Bring the sauce to a boil, reduce heat and simmer for about 20 minutes, stirring occasionally. In the finished gravy, pour the cream, season with salt, pepper, Worcester sauce.
Put the cooked meatballs into the hot sauce, stir and heat all together for 2-3 minutes. Serve along with the traditional lingonberry jam and mashed potatoes.