Description
Recommended Equipment
- sharp knife
- cutting board
- grater
- medium bowl
- large pan with lid
- whisk
- measuring cup
Ingredients
Units Scale
MEATBALLS
- 250 grams minced beef
- 250 grams minced pork
- 1 big white onion
- 2 garlic cloves
- 20 grams bread crumbs
- 1 egg
- 5 grams fresh parsley
- 5 grams fresh dill
- 1/2 tsp Dijon mustard
- nutmeg, salt & pepper to taste
- 2 tsp clarified butter for frying
SAUCE
- 20 grams butter
- 20 grams flour
- 500 milliliters beef stock
- 100 milliliters heavy cream
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- nutmeg, salt & pepper to taste
OTHER INGREDIENTS
- 150 grams frozen peas
- 500 grams baby potatoes
TOPPINGS
- 3 tbsp lingonberry jam
- 3 tbsp creme fraiche
Instructions
- First, peel the onion and garlic cloves and set them aside. Finely chop the parsley and dill, placing them in a medium bowl. Add the ground meat, breadcrumbs, egg, Dijon mustard, nutmeg, salt, and pepper. Grate the onion and garlic finely and add them to the mixture as well. Mix everything thoroughly and form the mixture into small balls, about 40g each, roughly the size of a ping-pong ball.
- Heat a large pan over medium-high heat with a bit of clarified butter, and sear the meatballs on all sides until they are nicely browned. They don’t need to be fully cooked through yet, as they’ll finish cooking in the sauce. Be careful not to let them get too dark, as this can cause bitterness in the final dish.
- While the meatballs are cooking, wash the potatoes, dry them well, and cut them in halves or quarters, depending on their size. Set them aside.
- Once the meatballs are seared, remove them from the pan and set them aside on a plate. Return the pan to the stove and deglaze with white wine, scraping up any browned bits with a wooden spoon. Let it reduce for about 5 minutes. Strain the liquid through a sieve to remove any larger bits, then set this liquid aside.
- Now, place the pan over low heat, melt the butter, and whisk in the flour to create a roux, stirring constantly until you have a smooth, creamy paste. Let it cook for a few minutes, stirring continuously to remove any raw flour taste. Gradually add the beef broth in several stages, whisking each time until the sauce is smooth and comes to a light boil before adding the next portion. Finally, pour in the reserved liquid and the cream, stirring well. Season the sauce with Dijon mustard, Worcestershire sauce, salt, and pepper.
- Add the prepared potatoes to the sauce, cover, and let them simmer over medium heat for about 20 minutes, or until they are tender.
- While the potatoes are cooking, place the frozen peas in a small bowl, cover with hot water, and let them sit for about 5 minutes. Drain the peas and set them aside. Finely chop a bit more parsley and dill for garnish, and prepare the lingonberries and crème fraîche.
- Once the potatoes are soft, return the meatballs to the sauce, stir everything together, and let it simmer for an additional 10 minutes, or until the meatballs are fully cooked through and heated.
- To serve, divide the potatoes, meatballs, and sauce among deep plates. Top with peas, a dollop of crème fraîche, a spoonful of lingonberry jam, and fresh herbs. Enjoy!
- Passive Time: 30 min
- Cook Time: 50 min
