Here's the recipe (with my notes in brackets):
Ingredients - meatballs
- 500g beef mince ["beef mince" is "ground beef" here in the US]
- 250g pork mince
- 1 onion finely chopped
- 1 clove of garlic (chopped or minced)
- 100g breadcrumbs
- 1 egg
- 5 tablespoons of whole milk
- generous salt and pepper
Ingredients - cream sauce
- dash of oil
- 40g of butter
- 40g of plain flour [all-purpose flour]
- 150ml of vegetable stock
- 150ml of beef stock
- 150ml of thick double cream [heavy cream is the closest we have but double cream is even creamier than that]
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
[Instructions for meatballs]
- Combine beef and pork mince and mix with your fingers to break up any lumps.
- Add finely-chopped onion, garlic, breadcrumbs, egg, and mix.
- Add milk and season well with salt and pepper.
- Shape mixture into small, round balls. Place on a clean plate, cover and store in fridge for 2 hours (this will help them hold their shape whilst cooking).
- In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
- When browned, add to an oven-proof dish and cover. Place in a hot oven (180°C conventional or 160°C fan) and cook for a further 30 minutes.
[Instructions for Swedish cream sauce]
- Melt 40g of butter in a pan.
- Whisk in 40g of plain flour and stir for 2 minutes.
- Add 150ml of vegetable stock and 150ml of beef stock and continue to stir.
- Add 150ml of double cream, 2 tsp of soy sauce, and 1 tsp of Dijon mustard.
- Bring to a simmer and allow sauce to thicken.
When ready to eat, serve with your favorite potatoes -- ether creamy mash or mini new boiled potatoes. Enjoy!
Photo via Ikea.
