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Ingredients: ground beef, ground pork, onion (medium), garlic, breadcrumbs (breaded), C1 egg, milk, salt and pepper, Cream sauce:, butter, flour, vegetable broth, beef broth, full fat cream (33-35%), soy sauce, Dijon mustard, Optional:, lingonberry sauce
Cooking method:
Mix ground beef and pork. Onions and garlic cloves are peeled. Pass the garlic through a press and add to the minced meat. Grate the onion on a coarse grater. Add to mince. Pour the bread crumbs here, break the egg, pour in 5 tablespoons of milk, salt and pepper to taste.
Mix the mince thoroughly with your hands. Within 5-7 minutes, carefully knead the minced meat. Leave minced meat alone for 10 minutes.
At this time, we will prepare a flat large dish or a large cutting board, where we will lay out the meatballs. I covered the cutting board with cling film for convenience. Wet palms lightly with water and pinch off a small piece of minced meat. We roll up a small ball and put it on the board. We do the same with the rest of the minced meat until it runs out. Meatballs are ready!
We put the dish with meat balls in the refrigerator for 2 hours so that they keep their shape better when frying. After 2 hours, put a frying pan on the stove, pour a small amount of vegetable oil into it and heat it up. When the pan is hot, take the meatballs out of the refrigerator and fry them in small batches on all sides, until rosy delicious barrels, but not yet ready!
While the last batch is browning on the stove, turn on the oven at 180 degrees. We spread the fried meatballs on a baking sheet (I used a small baking sheet with high sides), cover with a sheet of foil and put in the oven for 30 minutes.
10 minutes before the end of the time, remove the foil so that the meatballs are browned a little more. While the meatballs are baking in the oven, prepare the cream sauce.
Prepare the broth (vegetable or meat) in advance. I made vegetable broth from a frozen vegetable mixture, and beef broth from a small piece of beef. Strain both broths through a sieve into separate containers.
Now let's prepare the sauce. To do this, melt the butter in a saucepan or a small saucepan, pour out the flour and fry for 2-3 minutes.
Add vegetable broth to the fried flour, mix with a spatula. After him, pour the beef broth into the saucepan and mix everything again. Add cream, stirring. Then a teaspoon of Dijon mustard and two teaspoons of soy sauce. We mix everything well. You can use ready-made dry mix from IKEA to make the sauce.
Continue to cook over low heat until thickened. When the sauce thickens, and this will happen quickly enough, remove the saucepan from the heat and cover with a lid. By this time the meatballs should be ready. Remove meatballs from oven and arrange on plates.
The Swedes recommend serving these meatballs with boiled potatoes or mashed potatoes, generously pouring meatballs with creamy sauce. There are quite a lot of meatballs and enough for more than once. They are stored frozen. I take 6-8 pieces from the freezer per serving. For a side dish, then mashed potatoes, then pasta, then buckwheat. When I have a jar of lingonberry sauce in store, I serve it with it, it turns out just like in IKEA
Conclusion: meatballs are very tasty, especially in combination with a creamy sauce. And lingonberry sauce, which the Swedes like to add to almost all meat dishes, adds some charm. Bon appetit everyone!