![]() We love the comfort element involved, as it feels a little like something you might find on the Thanksgiving Day table. This recipe is a hearty number fit for a king during the throes of shoulder season. Serve about eight per plate and drizzle pan sauce over the top with a bit of extra lingonberries.Return the meatballs to the pan and coat them evenly in the sauce. Add lemon juice, a bit of stock, flour, cream, and 1 tablespoon of lingonberry (salt and pepper to taste). Put the meatballs on a plate and remove excess fat from the pan.Cook for 10-15 minutes, tossing now and again, until golden brown. Add oil to a large pan on medium heat and add meatballs.Place the meatballs in an oiled tray and wrap and refrigerate for 1 hour. Get your hands wet to help with the process. Cut them into 15 pieces and roll them into spheres. Divide the mixture in half and manipulate each part into a link-like shape.Add the salt and pepper and mix it all up. Put most of the herbs in a bowl with the pork, beef, egg, milk, breadcrumbs, and allspice. ![]()
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