Traditional Swedish Cooking by Caroline Hofberg

Author:Caroline Hofberg
Language: eng
Format: epub
Publisher: Skyhorse
Published: 2011-11-14T16:00:00+00:00

3 tbsp. chopped browned onions

1 cup light sour cream, suitable for cooking

1 egg

3 tbsp. cream cheese

1 tbsp. veal stock

1/2 cup relish

1/2 tsp. soy sauce

1/2 cup finely chopped celery

2 tbsp. jelly, i.e., rowanberry

1 1/2 tsp. thyme

1/2 cup finely diced apple or pear

3/4 tsp. salt

1 pinch freshly ground black pepper

Serve with

butter for sautéing

boiled or mashed potatoes

Mix the ingredients for the mince until it is smooth. Wet hands with cold water and shape into small meatballs. Place them on a cutting board that has been rinsed with water.

Brown the meatballs, a few at a time, in butter. Shake the pan so that they are evenly cooked. Reduce the heat and cook for another 3–5 minutes. Shake occasionally.

The sauce. Boil sour cream, stock, soy sauce, and jelly. Mix fruit cubes in the sauce.

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