Ingredients
Meatballs:
1/3 cup breadcrumbs
1/2 cup (125ml) milk
35 ml cream (OPTIONAL -- makes the meatballs more tender in the centre)
1 large egg
1 large clove garlic, grated or minced (OPTIONAL) i like to add it .
1/3 teaspoon salt
1/4 teaspoon EACH of black pepper and ground white pepper
1/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
1/2 of an onion, finely chopped
(500 g) ground beef mince
(250 g) ground pork mince
2 tablespoons fresh, finely chopped parsley
1 tablespoon butter
2 teaspoons olive oil
( You can use only beef mince as well )
1/3 cup breadcrumbs
1/2 cup (125ml) milk
35 ml cream (OPTIONAL -- makes the meatballs more tender in the centre)
1 large egg
1 large clove garlic, grated or minced (OPTIONAL) i like to add it .
1/3 teaspoon salt
1/4 teaspoon EACH of black pepper and ground white pepper
1/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
1/2 of an onion, finely chopped
(500 g) ground beef mince
(250 g) ground pork mince
2 tablespoons fresh, finely chopped parsley
1 tablespoon butter
2 teaspoons olive oil
( You can use only beef mince as well )
Gravy Sauce (OPTIONAL): We like it with sauce .
1/3 cup butter
1/4 cup plain / all purpose flour OR (1use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce)
250 ml (1 cup) vegetable broth (or stock)
250 ml (1 cup) beef broth (or stock)
1 cup thickened or heavy cream
2 teaspoons regular soy sauce
1 teaspoon dijon mustard
Salt and pepper, to season
1/3 cup butter
1/4 cup plain / all purpose flour OR (1use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce)
250 ml (1 cup) vegetable broth (or stock)
250 ml (1 cup) beef broth (or stock)
1 cup thickened or heavy cream
2 teaspoons regular soy sauce
1 teaspoon dijon mustard
Salt and pepper, to season
Serve with lingonberry sauce if available (optional)
Instructions
In a large bowl, mix the breadcrumbs together with the milk, (cream If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together. Continue to simmer until thickened & add the fried meatballs.
(Sometimes, I use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened)
In a large bowl, mix the breadcrumbs together with the milk, (cream If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together. Continue to simmer until thickened & add the fried meatballs.
(Sometimes, I use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened)
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