About this recipe:My mum served these beef and pork meatballs every Christmas eve with two sauces; a soured cream sauce and a sweeter lingonberry sauce.
Makes: 48 meatballs
1 tablespoon butter
1 tablespoon minced onion
120ml single cream
340g minced beef
120g minced pork
2 teaspoons salt
1/4 teaspoon white pepper
1/3 teaspoon sugar
3 tablespoons butter
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
Mix breadcrumbs, water and single cream in a large bowl; let stand for about 2 minutes. Stir cooked onion, mince, minced pork, salt, pepper and sugar into breadcrumb mixture until thoroughly mixed. Use your hands to shape mixture into about 48 very small meatballs.
Melt 3 tablespoons butter in a frying pan; add meatballs. Brown slowly for about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake the pan occasionally to cook evenly.
Dust your hands with flour to prevent the meatballs from sticking to your hands. This also helps them keep thier shape while frying.