Meatballs
Profil:
Recipe for how to prepare Meatballs. A meatball mixed with ground and forcemeat and a lot of ingredients.
A delicious meatball with creamy mustrad souce. Cooking this meatball with ground meat
and other ingredients such as ground black pepper, Yellow onion, Crumbs, garlic, dried tomatoes,
ground cumin paprika, chopped parsley. We make a an excellent creamy mustard souce and garnish it
with " zereshk " and finely chopped chives.
See how to prepare Meatballs
Ingredients in the Meatballs
| Ground meat (finely chopped by a meat grinder) | 400 g |
|---|---|
| Forcemeat (mixture of ground meat mixed with fat) | 100 g |
| Salt | 1 tsp |
| Ground black pepper (freshly) | 1 pinch |
| Yellow onion | 1 pcs |
| Cream | 1 1/5 dl |
| Crumbs | 3/4 dl |
| Eggs | 1 pcs |
| Garlic | 2 cloves |
| Sugar | 1/2 teaspoon |
| Tomatoes (sun dried tomatoes and finely chopped) | 5 pcs |
| Chilli flakes | 2 tsp |
| Ground cumin | 1 tsp |
| Paprika | 1 tsp |
| Parsley (finely chopped) | ½ dl |
| Butter (for frying) | as need |
| ⁞⁞⁞Cream Souce⁞⁞⁞ | |
| Cream | 2 dl |
| Mustard | 1 tablespoon |
| Veal stock | 1 tsp |
| Corn starch | 1 tsp |
| Salt and Peppar | As desired |
| ⁞⁞⁞Garnering⁞⁞⁞ | |
| Smör | 25 g |
| barberries/" zereshk /" lingonberry | 1 tablespoon |
| chives (finely chopped) | 1 tablespoon |
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Portions: 4-6
30 min
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Meatballs Cooking
- Mix the cream, bread crumbs in a bowl. Let swell for about 10 minutes.
- Mix Ground- and Forcemeat with salt and pepper. Mix well and let stand for a while.
- Peel and chop the onion very finely.
- Heat the butter in a pan and fry the onion soft over medium heat without adding color about 5 minutes, mix and allow to cool.
- Then mix the eggs in the mince and last of all ströbröds- and liquid mixture together with spices: garlic, sugar, dried tomatoes, chiliflackes, cumin, paprika, parsley and onion .
- Stir the mixture for a while so that it is thoroughly mixed.
- Make some tests meatballs and fry to check that they are moderately fast.
- When the mince-batter is good, roll even small meat balls with wet hands so it sticks and put them on a wet cutting board or large plate.
- Heat a frying pan and melt the butter and bring down a round meatballs in the pan.
- Shake and turn the pan over high heat so that the meatballs rolls and gets browned all over and cooked through.
- Take up the meatballs and keep them warm in foil.
- Cream mustard sauce:
- After the final roasting, turn the cream into the pan, boil and taste of the veal stock, mustard, salt and pepper.
- Add the corn starch mixed with a little cold water while stirring.
- Bring to the boil and season with salt and pepper.
- Return the meatballs to the sauce.
- Garnish:
- Melt the butter and add Zereshk (cranberries), while butter is heat and stir so that zereshk softens and become translucent, without surface browned or burnt.
- Sprinkle zeresk and finely chopped chives over the meatballs and serve.
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