Köttbullar with cream sauce

Last Updated on October 15, 2024

Swedish speciality, meatballs baked in the oven, served with cream sauce and fruit dip.

Ingredients:

For the meatballs: 400 g of ground pork 200 g of ground veal ./td> 4 tbsp breadcrumbs 1 pk mushrooms + water 1 pcs eggs 1 pc small onions ground pepper salt For the sauce: 400 ml of meat broth 200 ml of cream 1 tbsp of instant roux For the cranberry dip: 300 g cranberry jam 100 ml a little lemon juice

Procedure:

1. Mix the minced pork with the minced veal, add the squeezed bun soaked in lukewarm water, peeled onion chopped small, beaten egg, breadcrumbs, season sufficiently with salt and pepper and mix everything well
2. Then shape the meat mixture into small balls, spread them on a baking tray lined with baking paper and bake in an oven preheated to 200 °C (180 °C) for about 15 minutes
3. Meanwhile, for the cream sauce, pour the meat stock into a saucepan and bring it halfway to the boil, add the cream, stir in the roux and bring to the boil
4. For the cranberry dip, mix the cranberry jam with the cranberry juice and season with a little lemon juice
5. Köttbullar is served with cream sauce and cranberry dip, and as a side dish, boiled potatoes, mashed potatoes or oven-baked chips are suitable.

Recommendation:

The sauce can be enriched with sliced mushrooms or other hard mushrooms, which can be fried in a little butter, seasoned with salt and finally stirred into the sauce.