Swedish meat balls
12. December 2012
So, these great Swedish balls probably know everybody thanks to the Ikea chains, so there is nothing to tell you.) But as you know, I do not trust the blanks and I believe most of you, what you feel about my blog regularly, so I wrote a recipe .
I would add that the recipes are different in the production of sauces, so I give you a choice when you want to improvise. One variant is presented in a recipe and comes out of sweet cream and acidified with lemon. The second variant is made of sour cream. Both are fine, if you cook for children, omit the nutmeg.
Postup
Cut the onions into the finest cubes and fry the fat so that they start to have a light brown color. Put the finished onion along with a larger portion of fresh herbs and all other ingredients on the meat balls in the bowl. I use a kitchen robot, but also a nice hand job.
If you are not in a hurry, you can leave the mass mixture cool in the cold, in other circumstances, divide it into 4 equal parts and ten for each. Wet the same balls with wet hands and slowly fry them on all sides for about 10-15 minutes on a large, deep bottom pan with a thick bottom.
The second option is to place the balls in the baking dish, dip them with oil, shake them a bit, so that the oil is blown through the pot and the balls and bake in a heated oven at 180 ° C into gold for 10 minutes.
Put the broth, cream, flour, (lemon juice) in a small pot, salt, stir and heat. If your balls have swallowed or fried in the meantime, remove the excess fat from the container, scrape off the remaining peel and add it to the saucepan. (If you have fried in the pan, you can prepare the sauce and use all the flavor from the cake, which is one of the most valuable ingredients in the kitchen.) Put the sauce to the boil, pull and cook slightly, reduce until the sauce has a dense consistency caught on the balls. Season with salt, pepper or acidify, if desired, and serve with mashed potatoes or boiled potatoes, sauce, jam and sprinkled with the remaining herbs.
