1onion, finely chopped(I assume a medium yellow onion)
1garlic clove (crushed or minced)
100gbreadcrumbs
1egg
5tablespoonswhole milk
salt and pepper (to taste, "generous" is in original)
1dashoil
Cream Sauce
40gbutter (I would use unsalted)
40gall-purpose flour
150mlvegetable stock
150mlbeef stock
150ml thick double cream (use heavy whipping cream in US)
2teaspoonssoy sauce
1teaspoonDijon mustard
NUTRITION INFO
Serving Size: 1 (372) g
Servings Per Recipe:4
Calories: 818.3
Calories from Fat 518 g63 %
Total Fat 57.6 g88 %
Saturated Fat 27.3 g136 %
Cholesterol 252.2 mg 84 %
Sodium 736.5 mg 30 %
Total Carbohydrate30.8 g 10 %
Dietary Fiber 1.9 g7 %
Sugars 3.9 g15 %
Protein 42.3 g 84 %
DIRECTIONS
Combine beef and pork and work thoroughly with your hands to eliminate any lumps or areas that aren’t thoroughly combined.
Add onion, garlic, breadcrumbs and egg and mix.
Add milk and season well with salt and pepper.
Shape into small, round balls and place on platter. Cover and refrigerate for at least two hours – this will help them hold shape.
Heat a little oil in a frying pan and brown the meatballs. Transfer to an ovenproof dish, cover and bake for 30 minutes in a 180 deg C oven (160 deg convection).
Meanwhile, prepare the iconic Swedish cream sauce. Melt the butter in a saucepan. When melted, stir in the flour and whisk for two minutes.
Add the vegetable and beef stocks and continue to stir.
Add the double cream, soy sauce and mustard and bring to a simmer. Continue to stir and simmer until the sauce has thickened.
Serve with boiled or mashed potatoes and lingonberry jam/sauce.
