Swedish meatballs with cream sauce
st.
Ingredients · Servings 20
- 500 g ground beef
- 1 no
- 1 ui
- 40 g breadcrumbs
- 2 tablespoons flour
- 100 ml cooking cream
- 250 ml runderbouillon
- 15 gr chopped parsley
- 0.5 tsp ground cloves
- 0.5 tsp nutmeg
- 0.5 tsp cinnamon
- Salt and pepper
- A knob of butter
Method · 30 min
- Peel and finely chop the onion and finely chop the parsley. Mix the minced meat with the onion, breadcrumbs, parsley, and all the spices. Break an egg over the minced meat and mix everything together.
- Form small balls from the minced meat. Melt the butter in the frying pan and fry the meatballs until cooked through and golden brown.
- Remove the meatballs from the pan. Add 2 tablespoons of flour and cook. Then add the beef stock and cream. Let the sauce reduce. Season the sauce to taste with salt and pepper.
- Return the meatballs to the pan. Serve the Swedish meatballs with the cream sauce. Garnish with some parsley. Serve with cranberry jam and mashed potatoes.
