Swedish Meatballs
28 April 2009
Swedish Meatballs
Serves: 4,
Prep time 30 min
Cooking Time 20 min
Ingredients For the Meatballs:
60g fresh breadcrumbs, 120ml double cream, 60g butter, 1 small onion finely chopped, 200g minced beef, 200g minced lamb, ¼ tsp freshly grated nutmeg, 1 egg beaten, salt and black pepper; For the sauce: 120ml beef or lamb stock, 200ml double cream.
Method
Mix breadcrumbs and cream in a bowl, leave to soak. Heat 15g butter in pan, add onion, fry low heat until transparent, but not brown, leave to cool. Add beef, lamb and nutmeg to breadcrumbs and cream mixture.
Stir in onion and beaten egg until mixture is evenly combined, cover bowl with cling film, refrigerate 1hour.
Once chilled, with damp hands shape meat mixture into small balls, cover in cling film, chill 15mins. Melt remaining butter in pan, fry meatballs, turning gently, until browed and cooked through. For sauce, drain excess fat from pan pour in stock and cream and stir over a low heat until it bubbles. Simmer for 2 min and serve drizzled over meatballs.
Adapted from The Cooking Book, published by Dorling Kindersley
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