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main dish · German
Meatballs in Caper Sauce
Tender veal and pork meatballs simmered in a silky lemon-caper cream sauce, a refined German classic inspired by Königsberger Klopse.
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Swedish
Swedish Meatballs
Tender beef-and-pork meatballs simmered in a silky cream gravy with allspice and nutmeg. Serve them with mashed potatoes and lingonberry preserves for a classic Swedish supper.
60 min
4 Portionen
Medium
Zubereitung
1
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the grated onion and cook for 4 to 5 minutes, stirring, until soft and translucent but not browned. Transfer to a large bowl and cool for 5 minutes.
2
Stir the milk and breadcrumbs into the cooled onion, then rest for 5 minutes until the crumbs are fully softened. Add the beef, pork, egg, salt, allspice, and nutmeg; mix just until cohesive, avoiding a dense texture.
3
With damp hands, shape the mixture into 24 meatballs, about 35 g each. Arrange them on a plate and chill for 10 minutes while you heat the skillet.
4
Melt the remaining butter in the skillet over medium-high heat. Brown the meatballs in two batches for 6 to 8 minutes per batch, turning frequently, until deeply golden on several sides; they need not be cooked through yet. Transfer them to a plate.
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5
Reduce the heat to medium. Sprinkle the flour into the skillet and whisk for 1 minute, scraping up the browned bits, until the flour smells lightly toasted. Gradually whisk in the beef stock until smooth.
6
Whisk in the cream and mustard, then return the meatballs and any collected juices to the skillet. Bring the sauce just to a simmer, reduce the heat to low, and simmer uncovered for 10 to 12 minutes, turning once, until the sauce coats a spoon and the meatballs reach 74°C/165°F at the center.
7
Taste the gravy and adjust the seasoning if needed. Rest the skillet for 3 minutes so the sauce settles, then serve hot with mashed potatoes and lingonberry preserves.
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Warum dieses Rezept gelingt
A panade of milk and breadcrumbs keeps the mixed meatballs tender, while allspice and nutmeg provide the warm, distinctive seasoning associated with Swedish meatballs. Simmering them in the finished gravy lets the sauce absorb their browned flavor.
Aufbewahren und Aufwärmen
So bewahrst du es auf
Refrigerate cooled meatballs and gravy in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator.
So wärmst du es auf
Reheat gently in a covered saucepan over low heat, stirring occasionally, until the meatballs reach 74°C/165°F throughout. Add a splash of stock if the gravy thickens.
Nährwerte / Portion
584kcal
30,10 gEiweiß
20,00 gKohlenhydrate
42,27 gFett
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Swedish Meatballs
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