Swedish meatballs
Swedish meatballs can be served with a variety of sauces. Lingonberry sauce was mentioned specifically in this recipe. Here's a link to a lingonberry sauce recipe: http://www.food.com/recipe/swedish-lingonberry-sauce-229893
Sides to pair with the meatballs include noodles, potato wedges, sauteed vegetables, rice, or with a variety of other sides or even just ketchup. This recipe serves them up with a basic cream sauce.
1 tbsp butter
4 tbsp chopped onion
1 large boiled Russet potato
3 tbsp dried bread crumbs
1 egg
2 tbsp butter
1 lb ground beef
1/3 C heavy cream
3/4 C light cream
1 tsp salt
1 tbsp chopped parsley
2 tbsp flour
1. Chop the onion and parsley.
2. Wash the potato. Peel the potato and cut it into chunks. Boil the potato in a pot over medium-high heat until a fork inserts smoothly into the potato pieces. Place the potato pieces in a container and mash them with a fork or masher. Set aside.
3. Heat one tablespoon of butter in a skillet over medium-high heat. Fry the onion until soft.
4. In a bowl combine the onion, potatoes, bread crumbs, hamburger beef, heavy cream, salt, egg, and parsley. Knead thoroughly. Shape the meat mix into balls.
5. Place the balls on a baking sheet. Cover the balls and chill for one hour.
6. Place the 2 tablespoons of butter in a skillet and warm over medium-high heat. Fry the meatballs in the butter for 8 to 10 minutes. Stir and turn over the meatballs regularly. The meatballs will generate more grease.
7. Pour off the excess fat, leaving a small amount. Stir the one tablespoon of flour into the remnant, forming a paste.
8. Quickly stir in the light cream. Heat stirring frequently for 2 or 3 minutes or until the sauce is thick and smooth.
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