Ingredients
-
-
1/2 lb ground beef
-
1 egg
-
1/2 cup cream (half and half) or 1/2 cup milk
-
1/2 cup water
-
1 small onion, finely chopped
-
1/4 cup breadcrumbs (or toasted panko, crushed)
-
2 small cold boiled yukon gold potatoes
-
2 tablespoons butter
-
salt
-
white pepper
-
1 dash allspice
-
-
1/2 cup half-and-half
-
1 cup low sodium beef broth
-
1/4 teaspoon soy sauce
-
1 tablespoon white flour
-
1 tablespoon butter
-
1/2 lb ground pork
Instructions
- For Meatballs:
- Fry the onion till golden in a couple of tablespoons of lightly browned butter.
- Mash the potatoes
- Mix all the ingredients until meatball consistency.
- Flavour with salt, white pepper and (optional) a little finely crushed allspice.
- Shape the mixture into relatively large, round balls and transfer to a floured cutting board.
- Fry them slowly in plenty of butter.
- Cream Sauce:
- Melt butter in pan and add flour, whisk till golden brown and flour is cooked.
- Add Beef Stock and Cream until desired thickness.
- Season well with salt and pepper.
- Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.