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Swedish meatballs
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
500g pork mince
1egg yolk
20.00 ml choppeddill, plus extra to garnish
80.00 ml lingonberry sauce (see note), plus extra to serve
20g unsalted butter
20.00 ml plain flour
185ml chicken stock
75.20 gm (1/3 cup) light sour cream
Baby potatoes, to serve
Green beans, to serve
Instructions:
In a bowl, mix together the onion, pork mince, egg yolk, dill, and 2 tablespoons of the berry sauce. Season with salt and pepper, then shape the mixture into approximately 20 walnut-sized balls using damp hands. For best results, chill for 30 minutes to help the balls hold their shape.
In a large frypan over medium heat, warm the oil until shimmering. Cook the meatballs in batches, turning frequently, for about 10 minutes until golden brown and almost cooked through. Set meatballs aside.
Remove any excess oil from the pan and then add the butter, swirling it until melted. Add the flour and stir for one minute. Pour in the stock and simmer for 2-3 minutes until the mixture thickens. Stir in the cream and the rest of the berry sauce. Add the meatballs back to the pan, season to taste, and simmer for 1-2 minutes until heated through. Serve with potatoes, beans, and extra berry sauce, garnishing with dill.