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Шведские фрикадельки традиционно подаются со сливочным соусом, брусничным джемом и картофелем! Рецепт: ~ 35 маленьких фрикаделек 500 г свино-говяжьего фарша (50/50) ½ ч. л. соли ¼ ч. л. черного перца ¼ ч. л. мускатного ореха 1 яйцо 3 куска (80 г) белого хлеба (или ~ 1/3 стакана панировочных сухарей) ½ ст. ( 125 мл) молока 1 зубчик чеснока 1 маленькая луковица (или половина большой) небольшой пучок петрушки (18 г) растительное / сливочное масло для обжарки Подлива: 2 ст. л. (30 г) сливочного масла 2 ст. л. (30 г) муки 2 стакана (500 мл) говяжьего бульона 2-3 ст. л. сметаны 20% 1 ст. л. (15 мл) соевого соуса 1 ч. л. горчицы соль, перец Брусничный соус: 1 ст. (130 г) замороженной брусники 1/3 ст. (70 г) сахара 50 мл воды ¼ ч. л. корицы * Я в контакте: * Я в инстаграм: * Реклама и сотрудничество: tanyashpilkochannel@ Recipe: 35 small meatballs 500 g ground beef and pork (50/50) ½ tsp salt ¼ tsp pepper ¼ tsp ground nutmeg 1 egg 3 slices (80 g) bread (or ~ 1/3 cup dry breadcrumbs) ½ cup ( 125 ml) milk 1 garlic clove 1 small onion chopped parsley (18 g) vegetable oil and butter Gravy: 2 Tbsp (30 g) butter 2 heaping Tbsp (30 g) all-purpose flour 2 cups (500 ml) beef broth 2-3 Tbsp sour cream 1 Tbsp (15 ml) soy sauce 1 tsp mustard salt, pepper to taste Pour milk over the bread and allow milk to soak into the bread. Heat some vegetable oil (about 1 tbsp) in a large skillet over medium heat. Add some butter (about 1 tsp) and cook onion for 2-3 minutes, stirring occasionally. Then add garlic and saute one minute more. In a medium sized bowl combine ground meat, salt, pepper, nutmeg, egg, cooked onion and garlic, bread, some chopped parsley (optional). Mix well. Cover with plastic wrap and refrigerate for 30 minutes. Using a spoon (or a small ice-cream scoop) form small balls (about 35). It’s easy to do with wet hands. Add 2 Tbsp vegetable oil and 1 tsp butter to the hot skillet. Brown meatballs in batches, on a medium high heat, about 3-4 minutes. Transfer to a plate. To make the gravy, melt 2 tablespoons butter in the skillet. Add flour and whisk until lightly browned, about 1 minute. Pour in the broth. Add 2 tablespoons sour cream (add 1 tbsp more if you like), 1 tablespoon regular soy sauce and 1 teaspoon mustard. Season with salt and pepper to taste. Bring to a simmer. Mix well. Add the meatballs back to the skillet, add some chopped parsley (optional) and simmer, covered, for 10-15 minutes more. Lingonberry jam: 1 cup (130 g) frozen lingonberries 1/3 cup (70 g) sugar 50 ml water ¼ tsp ground cinnamon Place lingonberries in a pot, add sugar and water. Bring to a boil. Add cinnamon. Simmer for 5 minutes, stirring occasionally. Slightly grind with a blender. Cool completely.
