Finnish Meatballs and potato wedges

Kuvahaun tulos haulle jauhelihapyöryköitä ja perunamuusiFINNISH MEATBALLS

Ingredients

  • 3 slices white bread, crusts removed dl milk
  • 1 kg ground pork and beef
  • 1 large egg

1 medium onion, finely chopped

  • 2 teaspoons ground allspice
  • 60g butter
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 2,4 dl cream
  • Lingonberry jam, to serve

Preparation

Soak the bread in the milk in a large bowl for about 30 minutes or until it has absorbed all the milk and is very soft. Add the mince, egg, onion and allspice and season with salt and pepper. Knead together well with your hands, then form into small balls about the size of walnuts, rolling them between your palms so that they are compact and won't fall apart when cooking.

Heat 40g of the butter with the olive oil in a non-stick pan. Fry the meatballs in batches, turning them once during cooking. (You will have to work quite quickly and take care not to burn the butter and oil.) Transfer the cooked meatballs to a heavy-based saucepan with any onion that is on the bottom of the pan and continue with the next batch.

Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth. Add the remaining butter and let it melt. Continue cookingr stirring almost continuously, until it is a golden color. Remove the pan from the heat and very slowly pour in 2 cups hot water, standing back a bit. Mix in quickly, then return the pan to the heat. Stir in the cream and mix well, then carefully pour over the meatballs, Season lightly with salt and pepper and cook, covered, over very low heat for 10 to 15 minutes, until you have a thick creamy sauce. I remove the meatballs and boil the leftover cream gravy sauce hard till it reduces and thickens.

Serve with Lingonberry jam and boiled new potatoes or potato wedges.

POTATO WEDGES

Ingredients

sea salt freshly ground black pepper 600 g baking potatoes olive oil

Method

  1. TO prepare and cook your potato wedges:

Preheat your oven to 2000 C.. Put a large pan of salted water on to boil.

  1. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through.

 

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