there are Swedish amateur chefs. The three main types are: (1)
small, fried, served without sauce; (2) large, fried, served in
brown gravy; (3) medium size, boiled, served in sauce. The
present recipe is a very simple version of type-1 meatballs, a
children’s favourite.
Ingredients:
· 500 g ground beef
· 1 small onion
· 1 egg
· 50-75 ml dried bread
crumbs
· vegetable oil (for
frying)
· salt, pepper
Proceed as follows:
1. Finely grate or chop the onion.
2. Mix the ground beef, the onion, the egg and the bread
crumbs. Add some white pepper and salt to taste.
3. Form into 30 walnut-size meatballs.
4. Heat 2 tbsp of vegetable oil in a large nonstick skillet
over medium heat. Sauté the meatballs in two batches
until browned on all sides and cooked through
(approximately ten minutes).
The meatballs can be served alone as cocktail snacks or, as a meal, together with, e.g. mashed
potatoes and lingonberry jam.
For meatballs in a brown gravy, fry the meatballs in four batches. After each of the first three
batches add 3-4 tbsp of water to the skillet, stir and pour the water into a separate vessel. After
the fourth batch powder 1-2 tbsp all-purpose flour over the skillet, stir, add 3-4 tbsp cream,
stir, add the water from the first three batches, stir, add some Japanese soya sauce, stir and
bring to a slow boil, then add the fried meatballs and heat for a few minutes.
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