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swedish meatballs with lingonberry sauce

Desciption

to serve as an hors d'oeuvre, don't make this gravy, but buy a jar or two of lingonberry sauce from your favorite market or an ikea store. the tart-sweetness of the sauce plays perfect counterpoint to the tender savory meatballs. or make the mock lingon with cranberry sauce recipe below.

Tags

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Nutritions

  • Carbohydrates: 973.3
  • Fats: 87.0
  • Dietary Fiber: 164.0
  • Minerals: 41.0
  • Proteins: 93.0
  • Vitamins: 142.0
  • Water: 21.0

Steps

  1. Soak the bread crumbs in the half-and-half in a large mixing bowl until softened
  2. For about 10 minutes
  3. Melt 1 tablespoon of the butter in a small skillet over medium heat
  4. When the foam starts to subside
  5. Add the onions and garlic and saut for about 3 minutes
  6. Let cool to room temperature
  7. Add the beef
  8. Veal
  9. Pork
  10. And onion-garlic mixture to the bread-crumb mixture and gently mix with your impeccably clean hands
  11. Add the eggs
  12. Nutmeg
  13. Salt and pepper
  14. And again gently combine everything with your impeccably clean hands
  15. Cover the bowl and refrigerate the mixture for a couple of hours
  16. Shape the mixture into uniform 2 / 3-inch balls
  17. Wetting your hands with water so the meat wont stick to them
  18. Arrange the meatballs on a baking sheet in one layer so they do not touch each other
  19. Let the meatballs stand at room temperature for 30 minutes
  20. Melt the remaining butter in a saut pan or skillet over moderate heat
  21. When the foam starts to subside
  22. Add the meatballs without crowding them in the pan
  23. You will have to cook the meatballs in batches
  24. Saut the meatballs for about 5 minutes until they are well-browned on all sides
  25. Turn them gently as they saut
  26. Reserve the cooked meatballs on a platter and continue to cook the remaining ones until done
  27. After the last meatballs have been removed from the saute pan
  28. Add bovril and flour
  29. Stir until well blended
  30. Add stock or water and pepper
  31. And cook
  32. Stirring constantly
  33. Until thickened
  34. Reduce heat to low and simmer for 5 minutes
  35. Add sour cream-flour mixture into the sauce
  36. One tablespoon at a time stirring until thoroughly blended after each addition
  37. Return meatballs to gravy
  38. Cover
  39. And simmer very gently 10 minutes
  40. Presentation suggestions:
  41. As an hors doeuvre
  42. Serve sprinkled with minced parsley and without the gravy from a shallow casserole
  43. With a dish of lingonberry sauce on the side
  44. Serve with plenty of cocktail picks
  45. You can also serve these me

Step 31

Total Time in Minute 20

Ingredients Count 21

cooking swedish meatballs with lingonberry sauce

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Ingredients

Soft breadcrumbs

Half-and-half

Unsalted butter

Onion

Garlic clove

Ground beef

Ground veal

Ground pork

Eggs

Nutmeg

Salt

Fresh ground black pepper

Bovril powder

All-purpose flour

Veal stock

Sour cream

Parsley

Cranberry sauce

Port wine

Cinnamon

Powdered allspice

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