Tender, spiced beef-and-veal meatballs swimming in velvety cream sauce, served with mashed potatoes, lingonberry jam, and pickled cucumber.
Ingredients
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300g ground beef
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200g ground veal
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1 small onion, finely grated
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50g breadcrumbs
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100ml milk
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1 egg
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1/4 tsp allspice
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1/4 tsp white pepper
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Salt
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Butter for frying
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For sauce: 2 tbsp butter, 2 tbsp flour, 400ml beef broth, 200ml heavy cream, 1 tbsp soy sauce
Instructions
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1
Soak breadcrumbs in milk for 5 min. Mix with beef, veal, grated onion, egg, allspice, white pepper, and salt.
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2
Roll mixture into walnut-sized balls with wet hands for smooth surfaces.
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3
Fry meatballs in butter over medium heat, turning gently, until golden-brown on all sides and cooked through, about 10 min.
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4
Remove meatballs. In the same pan, melt butter, whisk in flour, cook 1 min.
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5
Gradually add broth, whisking constantly. Stir in cream and soy sauce. Simmer until thickened.
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6
Return meatballs to the sauce. Serve with mashed potatoes, lingonberry jam, and pickled cucumber.
Did You Know?
Swedish meatballs were reportedly brought to Sweden by King Charles XII from the Ottoman Empire in the early 18th century.