For party, for everyday food,for the outing .. meatballs always fills its function .. quick to make and incredibly good.
But please, forget the meatballs you bought from IKEA. It is not hard to make them yourself and they are so much tastier.
Preparation time: 50 min.
1 cup breadcrumbs
1 cup milk + 1 dl cream
1 onion, grated
1 tablespoon Swedish mustard (type Slott)
1 1/2 tsp salt, 1 teaspoon white pepper
1/2 tbsp EPICE riche
(1 part ground nutmeg
2 parts ground white pepper
1 part ground allspice
1 part of ground cloves)
1 tsp sugar
800g minced (30% pork, 70% beef)
canola oil and butter for frying
1 1/2 cups water
2 tbsp concentrated veal stock
3 cups whipping cream
1 tablespoon broth from pickled cucumber
1 tablespoon black currant jelly
Mix bread crumbs, milk and cream, leave to swell for about ten minutes. Mix in onion, mustard and spices. Mix the ground meat with egg, then add the bread mixture. Scroll bite-sized buns with wet hands and put on moistened barrel. Fry the meatballs in oil and butter, not too many at a time.
Boil out the pan with water and bouillon. Beat off the steak leftovers, add the cream and cook over low heat about 5 minutes. Add a little broth from pickled cucumber and currant gel. Season with salt and pepper. Preheat the meatballs into the sauce if you like and invite pickled cucumber, lingonberries and mashed potatoes to.