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From the Falling Cloudberries cookbook written by Tessa Kiros. Very similar to the ones from Ikea served with that lovely light brown creamy sauce. A jar of cranberry or lingonberries jam won't go amiss. Best to serve this with a green salad and some boiled new potatoes.
Ingredients
Makes 6 servings
- 3 slices white bread, crusts removed
- ⅔ cup milk
- 1 kg ground pork and beef
- 1 large egg
- 1 medium onion, finely chopped
- 2 teaspoons ground allspice
- 60g butter
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 cup cream
- Lingonberry or cranberry jam, to serve
Preparation
Soak the bread in the milk in a large bowl for about 30 minutes or until it has absorbed all the milk and is very soft. Add the mince, egg, onion and allspice and season with salt and pepper. Knead together well with your hands, then form into small balls about the size of walnuts, rolling them between your palms so that they are compact and won’t fall apart when cooking.
Heat 40g of the butter with the olive oil in a non-stick pan. Fry the meatballs in batches, turning them once during cooking. (You will have to work quite quickly and take care not to burn the butter and oil.) Transfer the cooked meatballs to a heavy-based saucepan with any onion that is on the bottom of the pan and continue with the next batch.
Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth. Add the remaining butter and let it melt. Continue cooking, stirring almost continuously, until it is a golden color. Remove the pan from the heat and very slowly pour in 2 cups hot water, standing back a bit. Mix in quickly, then return the pan to the heat. Stir in the cream and mix well, then carefully pour over the meatballs. Season lightly with salt and pepper and cook, covered, over very low heat for 10 to 15 minutes, until you have a thick creamy sauce. I remove the meatballs and boil the leftover cream gravy sauce hard till it reduces and thickens.
Serve with Lingonberry jam and boiled new potatoes.
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