Enjoy this delicious savory recipe that checks all the boxes for a winter meal, perfect for a dinner party or family gathering.
- For Meatballs:
- 4 tablespoons of butter
- 1 onion
- 1 pd of veal
- 1 pd of beef
- 1 pd of pork
- 2 egg yolks
- 1/2 cup of heavy cream
- 1 tablespoons of salt (use sparingly)
- 2 teaspoons of allspice
- 3 pieces of fresh white bread soaked in
- 1/4 cup of whole milk
- For the Sauce:
- 2 tablespoons of butter
- 2 tablespoons of flour
- 3 cups of beef broth
- salt and pepper to taste
- 1/2 cup of heavy cream
- 2 tablespoons of lingonberries
- 1/4 cup of parsley for garnish
- pre-heat the oven to 325 degrees.
- Begin soaking 3 slices of bread in a 1/4 cup of whole milk.
- Melt a tablespoon of butter in a very large frying pan and add chopped onion, sauté until the onion is translucent and set aside in the fridge to cool (make sure these are cool or even cold prior to adding them to the meat mixture).
- Wipe grease from pan with a paper towel.
- In a large mixing bowl, add your 3 different types of meat, egg yolks and heavy cream, salt, pepper and allspice.
- Add bread that has been sitting in milk and squeezed and the cooled onion to the meat and mix.
- Once the meat is mixed, create meatballs by using a tablespoon to use as a guide for size of meatball.
- Melt rest of butter in a sauté pan over medium-high heat, once the foam is gone, start with your first batch of meatballs, cooking in batches.
- Once you are done browning the meatballs (est 2 minutes on each side or 4 minutes using tongs to roll them around) add them to a long baking dish and put them in the oven for about 20 minutes (meatballs should have an internal temp of 165 degrees). Make sure you save the pan drippings for the next step removing any burnt bits which could be bitter.
- While the meatballs are cooking in the oven, you can start the sauce. Using the pan drippings from the meatballs, add 2 tablespoons of butter to the pan over medium high heat.
- Once the butter has melted, add your flour slowly and whisk in until combined with melted butter.
- When the mixture starts to bubble and looks thin, reduce the heat to simmer and cut back on the whisking. Let it cook for about 2 minutes stirring occasionally, it should be much thicker.
- Slowly pour in beef broth while constantly whisking and bring to a simmer and watch for the liquid to reduce and the sauce start to thicken (est 15 to 20 min), add salt and pepper to taste.
- Once your sauce has thickened to the desired consistency, add the lingonberries and heavy cream.
- Add meatballs back to the sauce and coat evenly.
- Add egg noodles
- Add parsley to garnish.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dinner
- Cuisine: Swedish