Swedish meatballs

Swedish meatballs

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g lean, minced steak
250g lean, minced pork and veal
1 1/2 cups fresh breadcrumbs
1/2 cup cream
1/2 cup milk
1 onion, finely chopped
60g butter
1 egg, beaten
salt and freshly ground pepper
1/4 teaspoon ground ginger
A pinch grated nutmeg
1 tablespoon plain flour
1/2-1 cup light sour cream

Method

  1. Mix the minced meats together well. Soak the breadcrumbs in the cream and milk. Cook the onion in half the butter until softened. Mix the meats, breadcrumb mixture, egg, onion and seasonings. Beat vigorously until fluffy, chill and form into small balls.
  2. Melt the remaining butter in a frying pan and brown the meatballs, a few at a time. Shake the pan constanly to keep the balls round. Remove and keep warm. Stir the flour into the butter in the pan and cook, stirring, for 2 minutes without browning. Remove from the heat and blend in the sour cream. Cook, stirring, for 5 minutes. Season with salt, pepper and a little grated nutmeg, then spoon over the meatballs. Serve with hot boiled rice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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