by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand1/2 pound grass-fed ground beef Ask a question about this ingredient
1/2 pound best quality ground pork Ask a question about this ingredient
1 egg, slightly beaten Ask a question about this ingredient
1/2 cup stale sourdough bread slices, cubed Ask a question about this ingredient
1 ounce Akvavit Ask a question about this ingredient
1 ounce milk Ask a question about this ingredient
1/2 cup homemade or panko bread crumbs Ask a question about this ingredient
3/4 teaspoons kosher salt Ask a question about this ingredient
1/4 teaspoon ground white pepper Ask a question about this ingredient
1/2 teaspoon toasted caraway seeds, ground Ask a question about this ingredient
2 tablespoons shallots, finely minced Ask a question about this ingredient
1 teaspoon garlic, finely chopped Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons flour for thickening Ask a question about this ingredient
1 tablespoon Akvavit Ask a question about this ingredient
3/4 cups free range chicken broth Ask a question about this ingredient
3/4 cups organic sour cream Ask a question about this ingredient
1/3 cup lingonberry jam (red currant or pomegranate can be substitutes) Ask a question about this ingredient
2 tablespoons fresh dill Ask a question about this ingredient
2 tablespoons fresh flat leaf parsley Ask a question about this ingredient
1/2 cup rose wine Ask a question about this ingredient
dollops of organic sour cream and lingonberry jam for garnish Ask a question about this ingredient
fresh dill and parsley for garnish Ask a question about this ingredient
your favorite pasta, such as egg, red wine or beet noodles Ask a question about this ingredient
Combine the beef, pork and egg in a bowl.
Ask a question about this stepPour 1 oz. of the Akvavit (caraway spirits) over the stale bread crumbs. Add the milk and homemade or panko bread crumbs to this mixture and then gently add to the meat mixture.
Ask a question about this stepMelt 1 tbl. of the butter in a heavy skillet before adding the shallots, garlic, caraway, salt and pepper to cook for about 1 minute. Mix these in with the other ingredients in the bowl. Roll into about 20 one inch balls.
Ask a question about this stepWipe the pan clean. Using grapeseed oil brown the meatballs evenly and quickly. Do not cook through. Then remove the meatballs to drain on paper towels.
Ask a question about this stepWipe the pan clean. Add and melt two tbl. of butter in the pan. Mix 1 tbl. of cool broth with your choice of flour to make a paste. Add this to the melted butter for a roux.
Ask a question about this stepNext stir in the remaining chicken broth, 1 tbl. Akvavit, and rose wine, up to 1/2 cup; simmer and reduce.
Ask a question about this stepStir in the sour cream. Whisk in the jam and simmer. Add the meatballs to the sauce and simmer slowly until tender and until you have your desired sauce thickness (for @20-25 minutes).
Ask a question about this stepServe with your favorite pasta. Garnish with additional sour cream, jam, and fresh herbs.
Ask a question about this stepThank you! One of my grandfathers hailed from Bohemia region of Austria. I know many do not care for the heaviness of sour cream sauces, but I just had to play with this anyway.
we also used to make a simple ligonberry sauce for duck. It was butter, brandy and ligonberries. Also really good was the sauce minus the duck on a croissant, which we call line cooks dinner.
I missed my calling as a line cook; that dinner sounds pretty persuasive. For just under a year I cooked for a family near Salzburg, but just as a rank amateur.
She is so cute!!! and your recipe looks amazing. Sometime when I have a day off from work and the lab I like to sneak over to Ikea and have the meatballs with lingonberries jam and lingonberries soda ( it is a guilty pleasure)
You must be exited to see Lucy
I always have their salmon with lemon and never have tried their meatballs! Thanks.
Guilty pleasures are so good! Lucy is such a cute baby. I mailed some homemade finger puppets earlier, but just thought to create a Scandinavian-inspired recipe, too.
I am sure that she is going to enjoy and play a lot with the finger puppets, she is lucky to have sweet "great aunt" as you.
Cute picture, and what a "great aunt" you are, I am sure they are looking forward to your visit!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I love ligonberry jam. I worked for an Austrian chef who used to serve it with his veal schnitzel. It was a great pairing and I have since used it for many thing including braised red cabbage. This looks like another great one from you. Thanks for posting.