Swedish meatballs with cream

Name: Swedish meatballs with cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 75 ml semi skimmed milk; 3 cut White bread; 3 shallot; 20 g fresh flat parsley; 2 tl ground pimento; 1 medium sized egg; 600 g half to half chopped; 50 g unsalted butter or margarine; 1,5 el wheat flour; 250 ml beef broth from tablet; 50 ml fresh cream; 125 g cranberry compote jar of 250 g, Ocean Spray

Meatballs with shallot, parsley and allspice with cream sauce and cranberry compote.

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

Pour the milk into a deep plate. Cut the crusts of the slices of bread and place the slices in the milk.
Chop the shallot and finely chop the parsley. Put the shallot, parsley, allspice, egg, minced meat, pepper and salt in a bowl.
Squeeze out the bread and add. Knead the mixture well.
Form of the mixture, with moist hands, 6 balls per person the size of a walnut.
Heat the butter in a frying pan or large frying pan and fry the balls for about 12 minutes until golden brown and done.
Remove from the pan and keep warm on a plate under aluminum foil.
Fry the remaining shallot for 5 minutes on low heat in the remaining shortening. Stir in the flour and simmer for 3 minutes.
Add the stock and whipped cream and cook over low heat for 3 minutes.
Place the balls in the sauce and heat for 3 minutes. Garnish with the rest of the parsley and serve with the cranberry compote.