Swedish meatballs in cream sauce

Swedish meatballs in cream sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500g lean minced steak
250g lean minced pork and veal, mixed
120g fresh white breadcrumbs
625ml cream
125ml milk
1 onion, finely chopped
90g butter
1 egg, beaten
1/4 teaspoon ground ginger
salt and freshly ground black pepper
nutmeg
1 tablespoon plain flour
125ml beef stock
fresh dill, chopped

Method

  1. Mix meats together. Soak breadcrumbs in a mixture of 125 ml cream and the milk. Cook onion in 30 g butter until tender but not brown.
  2. Combine meats, breadcrumbs, egg and onion, and season with ginger, 1½ teaspoons salt, pepper and ½ teaspoon nutmeg. Beat vigorously until very light in texture, then chill. Form into small balls.
  3. Melt remaining butter in large frying pan and lightly brown meatballs on all sides, a few at a time. Remove from pan and keep warm in an ovenproof dish in a preheated slow oven while making the sauce.
  4. Stir flour into fat in frying pan and cook for 2 minutes, stirring. Remove from heat and add stock and remaining cream. Bring to the boil, stirring constantly. Season with salt, pepper and nutmeg and cook over low heat for about 10 minutes or until sauce reduces and thickens, stirring frequently.
  5. Pour sauce over meatballs and scatter with dill. Serve with boiled rice.

Note

  • The meatballs may be made and cooked the day before and then reheated in the oven, with the sauce poured over just before serving.
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