Recipe: Meatballs with cream sauce and lingonberry jam
Celebrate Christmas in Ikea style with these festive treats
What you'll need
For the meatballs
250g minced beef
250g minced pork
250ml cream (or milk) and water
2½ tbsp fine chopped onion
500g unsweetened rusk flour
2 boiled potatoes, cold
4–5 tbsp butter, margarine or oil
for the Cream sauce
100ml double cream
200ml water or beef stock
(1 tbsp white flour)
Heat the onion until golden in a couple of tablespoons of lightly browned butter. Mash the potatoes and moisten the rusk flour in a little water.
Mix all the ingredients into a smooth farce and flavour generously with salt, white pepper and (optional) fine crushed allspice. Shape the farce into round balls and transfer to a floured chopping board, then fry them quite slowly in plenty of butter.
For the cream sauce, swirl out the pan with about 20mls of boiling water or meat stock. Strain the pan juices and dilute with cream. Thicken with white flour if preferred.
Season well, and serve this and the meatballs with freshly boiled potatoes, lingonberry jam, a green salad and salted or pickled gherkins.