Belfast Telegraph

Home Life Recipes

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

1 egg

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

Salt

White pepper

Allspice

for the Cream sauce

100ml double cream

200ml water or beef stock

Soy

Salt

White pepper

(1 tbsp white flour)

SERVES 4

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.

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