Known as a Swedish national dish, these rich pork meatballs are popular in all Scandinavian countries, as in the rest of the world. Rich and delicious, for your winter dinners!”
Ingredients (for 2)
- 1 cup ground pork
- 1/2 cup bread crumbs
- 1/3 cup cream
- 1/2 cup beef stock
- 1/4 tsp nutmeg
- 1 egg
- 2 tbsp butter
- 1/4 onion
- salt & black pepper
Directions
- Take a large bowl and combine the bread crumbs with 1/3 of the double cream; toss and let rest
- Meanwhile, heat 1/3 of the butter in a small sauce pan and stir fry the onion (sliced) until translucent
- Add the minced pork and the freshly grated nutmeg to the breadcrumbs
- Stir in the onion and beaten egg; season with salt and pepper
- Cover the bowl and chill in the fridge for 1 hour
- In the meantime, prepare the sauce: in the sauce pan where you cooked the onions, add the beef stock and remaining double cream; let simmer for 2 minutes over medium heat and set aside
- Take the bowl out of the fridge and, with your hands, shape the meat mixture into small balls
- Melt the remaining butter in a large frying pan over a medium heat and fry the meatballs, in batches, for about 10 minutes, or until browned on all sides and cooked through
- Remove with a slotted spoon and drain on a plate lined with kitchen paper
- Pour the sauce over the meatballs (or put in on the side to dip) and serve warm!
Cambooza 