Monday, June 27, 2011

IKEA Meatballs

Ok, love these.  *Love*


Cream Sauce:


  • 1 For Meatballs:.

  • 2 Fry the onion till golden in a couple of tablespoons of lightly browned butter.

  • 3 Mash the potatoes

  • 4 Mix all the ingredients until meatball consistency.

  • 5 Flavour with salt, white pepper and (optional) a little finely crushed allspice.

  • 6 Shape the mixture into relatively large, round balls and transfer to a floured cutting board.

  • 7 Fry them slowly in plenty of butter.

  • 8 Cream Sauce:.

  • 9 Melt butter in pan and add flour, whisk till golden brown and flour is cooked.

  • 10 Add Beef Stock and Cream until desired thickness.

  • 11 Season well with salt and pepper.

  • 12 Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.

  • *Ok, I never use white pepper, just regular ol' black pepper is fine.  And I never put the potatoes in the meatballs, but serve with a side of mashed potatoes.  Like I said - love!  These are also fabulous to freeze.  I usually make the whole batch, cook half, and freeze the other half.  Then all I have to do is cook the meatballs and make the sauce.  Quick and easy.

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