Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.
Contient
Ingrédients
Matériel
- Large skillet (10-inch)Alternative : 12-inch for 6+ servings
- Mixing bowl
- Whisk
★ = Essentiel
Instructions
Finely dice Yellow onion and mix with Ground beef, Ground pork, Egg, Panko breadcrumbs, Ground allspice, salt and pepper.
✓ Point de contrôle : Mixture holds together when squeezedForm mixture into 20-24 small meatballs, about 3 cm each.
✓ Point de contrôle : Even size for uniform cookingMelt Butter in skillet over medium heat. Brown meatballs in batches, turning until golden on all sides.
✓ Point de contrôle : Deep golden crust on all sides💡 Astuce du chef : Do not overcrowd panRemove meatballs. Whisk All-purpose flour into remaining fat, cook 1 minute. Gradually whisk in Beef broth and Heavy cream until smooth and thickened.
✓ Point de contrôle : Sauce coats back of spoonReturn meatballs to sauce. Simmer gently 5 minutes until cooked through.
✓ Point de contrôle : Internal temperature 71°C
Nutrition
(par portion)
Conservation
Réfrigérateur : 3 jours
Congélateur : 2 mois
Cool completely before refrigerating or freezing. Sauce may thicken when chilled.
Réchauffage : Reheat gently on stovetop with splash of broth or cream. Stir frequently.
Variantes
- Ikea-Style: Add 1 tsp soy sauce to sauce and serve with lingonberry jam
- Extra Creamy: Increase cream to 300 ml and add 1 tbsp Dijon mustard
- Spicy Version: Add 1/4 tsp cayenne and 1 tsp smoked paprika to meat mixture