- 600 g ground beef
- 1 bread roll
- 1 egg
- 1 onion
- 300 ml beef stock
- 100 ml milk
- 60 ml heavy cream
- 1 tbsp butter
- 1 tbsp ﬂour
- 1 tsp allspice (ground)
- 2 tsp soy sauce
- vegetable oil for frying lingonberry jam to serve mashed potatoes to serve
large bowl, small frying pan, cooking spoon, cutting board, knife, plate, refrigerator, large frying pan
Tear bread roll into small pieces and soak in milk for approx. 5 – 7 min. until soft.
In the meantime, ﬁnely chop onion and sauté in a small frying pan with some vegetable oil until translucent.
Add sautéed onion, ground beef, egg, allspice, salt, and pepper to the bowl with the soaked bun and mix well until just combined.
Form beef mixture into balls (approx. 3 cm), place on a plate, cover, and cool for approx. 20 – 30 min.
Melt butter in a large frying pan and brown meatballs from all sides for approx. 15 – 20 min. over medium heat. Make sure that the pan is not overcrowded. Remove cooked meatballs from the pan and set aside.
For the sauce, sauté ﬂour in the remaining cooking oil and ﬁll up with beef stock while stirring constantly.
Then, stir in heavy cream. Bring sauce to a simmer for approx. 5 – 7 min. until thickened.
To ﬁnish, season with soy sauce and pepper. Return meatballs to the pan, toss in sauce, and serve with lingonberry jam and mashed potatoes.
Afraid of the mess? Dont be!
After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.