Prep 10 mins
Cook 10 mins
To serve as an Hors d'Oeuvre, don't make this gravy, but buy a jar or two of Lingonberry sauce from your favorite market or an Ikea store. The tart-sweetness of the sauce plays perfect counterpoint to the tender savory meatballs. Or make the mock Lingon with cranberry sauce recipe below.
- 2 cups soft breadcrumbs
- 2⁄3 cup half-and-half (half milk & half cream)
- 4 tablespoons unsalted butter
- 1⁄2 cup minced onion
- 1 garlic clove, minced very fine
- 1⁄2 lb ground beef
- 1⁄2 lb ground veal
- 1⁄2 lb ground pork
- 3 large eggs
- 1⁄2-1 teaspoon freshly grated nutmeg
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon bovril powder (concentrated meat extract)
- 3 tablespoons all-purpose flour
- 1 cup veal stock or 1 cup chicken stock or 1 cup water
- 1 cup sour cream, mixed with
- 1 teaspoon all-purpose flour
- 2 tablespoons minced parsley
- chopped parsley, and purchased lingonberry sauce
MOCK LINGON SAUCE
- 1 (14 ounce) can cranberry sauce, whole
- 1⁄4 cup port wine
- 1 stick cinnamon
- 1⁄4 teaspoon powdered allspice
- Soak the bread crumbs in the half-and-half in a large mixing bowl until softened, for about 10 minutes.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. When the foam starts to subside, add the onions and garlic and sauté for about 3 minutes. Let cool to room temperature.
- Add the beef, veal, pork, and onion-garlic mixture to the bread-crumb mixture and gently mix with your impeccably clean hands. Add the eggs, nutmeg, salt and pepper, and again gently combine everything with your impeccably clean hands.
- Cover the bowl and refrigerate the mixture for a couple of hours.
- Shape the mixture into uniform 2/3-inch balls, wetting your hands with water so the meat won’t stick to them. Arrange the meatballs on a baking sheet in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes.
- Melt the remaining butter in a sauté pan or skillet over moderate heat. When the foam starts to subside, add the meatballs without crowding them in the pan; you will have to cook the meatballs in batches. Sauté the meatballs for about 5 minutes until they are well-browned on all sides. Turn them gently as they sauté. Reserve the cooked meatballs on a platter and continue to cook the remaining ones until done.
- After the last meatballs have been removed from the saute pan, add Bovril and flour. Stir until well blended, add stock or water and pepper, and cook, stirring constantly, until thickened.
- Reduce heat to low and simmer for 5 minutes. Add sour cream-flour mixture into the sauce, one tablespoon at a time – stirring until thoroughly blended after each addition. Return meatballs to gravy, cover, and simmer very gently 10 minutes.
- PRESENTATION SUGGESTIONS:.
- As an hors d’Oeuvre, serve sprinkled with minced parsley and without the gravy from a shallow casserole, with a dish of Lingonberry sauce on the side. Serve with plenty of cocktail picks.
- You can also serve these meatballs, with their gravy, over buttered broad noodles as a main course. Yum. Garnish these dinner plates with a dollop of Lingonberry Sauce atop the meatballs.
- FOR THE MOCK LINGON SAUCE:.
- Place all ingredients in saucepan. Simmer 15 minute Remove cinnamon. Serve hot or cold.
The 2 cups for breadcrumbs made the meatballs really mushy. I think it would have been better at 1 cup or maybe less - check consistency after each 1/4 to 1/2 cup added.