Swedish meatballs

Name: Swedish meatballs
Cook time: 50 min
Total time: 110 min
Yield: 6
Cuisine: Scandinavian
Ingredients: 2 el mixed herbs; 100 ml semi skimmed milk; 600 g half to half chopped; 1 medium sized egg; 75 g bread crumbs; 1 tl ground pimento; 2 el traditional olive oil; lemon; 300 ml beef broth in pot; 1 el wheat flour; 60 ml fresh cream; 1 little pot black currant jam or other berry jam

Swedish meatballs with a sauce of berry jam and whipped cream.

Ingredients

Directions

Cut the fresh herbs coarsely. Keep a tuft of the herbs aside and do the rest with the milk, minced meat, egg, breadcrumbs and ground pimento in a bowl.
Add a generous pinch of salt and pepper and knead the mince with clean hands.
Divide the mixture into two and roll both halves into a sausage. Cut each sausage into 15 equal pieces.
Moisten your hands so that you get nice, smooth balls.
Put them on a greased baking sheet, cover them with cling film and put them in the fridge for 1 hour to allow them to stiffen.
Put the largest pan you have on medium heat and add the olive oil.
Wait until the oil is hot and fry the balls for 10-15 min. Around golden brown, while you occasionally shove them.
Put the meatballs on a large plate. Squeeze out the lemon. Scoop out most of the fat from the pan.
Add the lemon juice, a dash of broth, flour, whipped cream, a full tablespoon of jam and a good pinch of salt and pepper.
Bring the mixture to the boil, reduce the heat and let it reduce until it has a consistency that adheres well to the meatballs.
Taste if the sauce is sufficiently flavored and if necessary add a pinch of pepper and salt. Put the balls back in the pan and mix with the sauce.
Serve the meatballs (5 per person is sufficient) with the sauce and a few spoonfuls of warmed jam on it.
Sprinkle the separated herbs over them and touch.