Swedish Meat Balls
Swedish Meat Balls
Meat balls
600 grams lean ground beef
1 medium onion-fine diced
1 egg
2 slices bread
80 ml milk
2 tablespoon chopped parley
Salt & pepper
Sauce
1 tablespoon flour
100 ml cream
100 ml chicken stock (bullion cube)
Salt and pepper
Soak bread in milk and let stand. Sautee onions until translucent and cool. Combine all ingredients and form into 24 meatballs.
Using 1-tablespoon butter in heavy pan brown meatballs. Remove from heat and drain all but 1 tablespoon of oil. Add flour and stir around in pan. Then add cream and chicken stock and stir until smooth. Simmer for 10-15 minutes add meat balls back in and simmer another 15- 20 minutes, adding more liquid if sauce reduces too much.
Serve with potato and lingonberry preserve.