Obraz wygenerowany przez AI
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.
Obraz wygenerowany przez AI
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 porcji
Medium
Sposób przygotowania
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.
Obraz wygenerowany przez AI
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.
Obraz wygenerowany przez AI
Dlaczego ten przepis się sprawdza
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.
Przechowywanie i odgrzewanie
Jak przechowywać
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.
Jak odgrzewać
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.
Wartości odżywcze / porcję
584kcal
30,10 gbiałko
20,00 gwęglow.
42,27 gtłuszcz
Więcej przepisów, które mogą Ci się spodobać
Obraz wygenerowany przez AI
Obraz wygenerowany przez AI
main dish · Spanish
Albóndigas en Salsa
Tender beef and pork meatballs gently simmered in a silky tomato, onion, and paprika sauce. A classic Spanish supper with deep flavor, soft texture, and enough sauce for crusty bread or potatoes.
Obraz wygenerowany przez AI
main dish · Canadian
Quebec Meatball Stew
Tender beef-and-pork meatballs simmered with potatoes, carrots, and peas in a savory brown gravy. This comforting Quebec-inspired stew is hearty, practical, and ideal for a family dinner.
Obraz wygenerowany przez AI
main dish · Greek
Keftedes
Tender Greek meatballs scented with mint, oregano, garlic, and lemon, gently simmered in a bright tomato sauce until juicy and fully cooked. Serve with warm pita, rice, or a crisp Greek salad.
Obraz wygenerowany przez AI
main dish · American
Chicken and Dumplings
Tender chicken and vegetables simmer in a savory broth beneath cloud-soft parsley dumplings. This comforting American classic is built in one pot and finished with a rich, gently thickened gravy.
Obraz wygenerowany przez AI
main dish · Greek
Pastitsio
A classic Greek baked pasta casserole layered with cinnamon-scented beef ragù, tender tubular pasta, and a thick nutmeg béchamel that sets into a golden, sliceable topping.
Obraz wygenerowany przez AI
main dish · British
Bangers and Mash
Juicy pork sausages with creamy mustard mash and a deeply savory onion gravy—a classic British supper with crisp-edged sausages and silky potatoes.
Obraz wygenerowany przez AI
main dish · German
German Meat Patties
Juicy German-style meat patties, known as Frikadellen, combine beef and pork with a milk-soaked roll, gently softened onion, parsley, and warm mustard. A crisp browned crust surrounds a tender center, making them ideal for a traditional family dinner or packed lunch.
Swedish Meatballs
Obraz wygenerowany przez AI