Swedish meatballs have become one of the most popular in all of Europe, and now you can easily make them at home. Their secret is in the combination of two types of minced meat, with the obligatory beef bouillon sauce. Before putting them in the pan, put them in the refrigerator for an hour, and this step is necessary so that they do not fall apart during frying, and that they do not absorb the excess oil. To get the characteristic taste of Swedish meatballs, you must add spices, such as nutmeg and cloves.
Swedish meatballs are traditionally served with mashed potatoes and cranberry jam.

Ingredients:

– 600 grams of beef
– 300 grams of veal
- 2 onions
- 60 grams of breadcrumbs
- 1 egg
– 1 clove
– 140 milliliters of cooking cream
- 150 milliliters of beef soup (bouillon)
- 1 teaspoon mustard
– pepper, salt
– nutmeg

Preparation:

Fry the finely chopped onion in a pan, until it caramelizes a little. Mix the minced meat, egg, grated cloves, a little nutmeg, breadcrumbs, pepper, salt, mustard and 60 milliliters of cooking cream, knead well and leave for 15 minutes. Then make the meatballs, arrange them in a tray and leave them in the fridge for an hour.

Pour a little oil in the pan, then fry the meatballs and remove them from the side. Then pour some strained beef broth and the rest of the cooking cream into the pan and let it boil. Pour this sauce over the meatballs and serve them with a side dish of your choice.