Meatballs in Cream

This is a rich Scandinavian dish of meat-balls cooked in cream and Madeira. Serve it with sautced potatoes and steamed broccoli.2 lb. minced beef

2 medium-sized potatoes, cooked and mashed

1 oz. fresh breadcrumbs

1 egg, lightly beaten

2 teaspoon ground allspice

½ teaspoon grated nutmeg

½ teaspoon black pepper

½ teaspoons salt

1 teaspoon brown sugar

4 fl. oz. milk

1 tablespoon butter

3 tablespoons vegetable oil

2 tablespoons Madeira

10 fl. oz. double cream

In a large mixing bowl, combine the beef, potatoes, breadcrumbs, egg, allspice, nut-meg, pepper, salt and sugar. Using your hands, mix and knead the ingredients well. Gradually add the milk, kneading it well into the mixture.

Using well-floured hands, shape the meat mixture into about 20 balls U-inches in diameter. Set aside.

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add as many of the meatballs as will fit easily in one layer. Fry the meatballs, turning them occa-sionally, for 6 to 8 minutes or until they are well browned. Using a slotted spoon, transfer the meatballs to a medium-sized ovenproof casserole. Keep them warm while you brown the remaining meatballs in the same way. Sprinkle the Madeira over the meatballs. Set aside.

In a small saucepan, scald the cream over moderate heat (bring to just under boiling point). Remove the pan from the heat and pour the cream over the meat-balls. Cover the casserole and put it in the oven. Bake for 40 minutes, or until the meatballs are well cooked.

Remove the casserole from the oven and serve.

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