Page 153 - Erasmus+ : Food on Europe's Tables

147 Food Recipes 148

Method

Put the breadcrumbs in a large bowl and add 4
tbsp of milk. Leave the breadcrumbs to absorb
the milk for about 5 minutes. Add the ground
meat, grated onions, egg, allspice, salt and white
pepper to the bowl. Mix until everything is com-
bined. Take a tbsp of the mixture and roll it until
it is round. Rinse your hands in cold water if the
mixture is too sticky. Repeat until you have used
up all the mixture, there should be between 25
and 30 meatballs.

Heat a tbsp of butter in a frying pan over medi-
um high heat. Fry half the meatballs, shaking
the pan frequently as you add them. When they
are browned, turn down the heat and cook for
10 more mins. Remove the meatballs from the
pan and keep warm. Add another tbsp of butter
and fry the remaining meatballs in the same
way. When the meatballs are cooked, remove
them from the pan. Add the stock and corn-
starch mixture into the pan. Stir thoroughly and
then simmer for 5 minutes. Add the soy sauce,
salt, black pepper and cream. Heat for a couple
more minutes, stirring continuously.

Serve the meatballs with lingonberries or lin-
gonberry jam, mashed potatoes, pressed cu-
cumber and a light coating of the creamy gravy
sauce.

Kottbullar:
© public domain.

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