Ingredients
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Instructions
- In a large bowl, soak breadcrumbs and onion powder in milk and cream.
- In the meantime, gently fry onions until caramelized, about 30 minutes stirring continuously. At start, on medium heat and then reduce heat as the onions caramelize or they will burn.
- Add meat, onions, egg, mustard to the breadcrumb mixture and work until combined. Salt & pepper to taste
- With moist hands, shape meatballs walnut size, a tad smaller than a golf ball and arrange on a baking sheet.
- In a large skillet on medium heat, heat butter and add the meatballs and cook turning continuously until brown all around and cooked throughout.
Recipe Notes
If you are preparing a large batch, use a piping bag to portion the meatballs prior to using your hands, shaping into rounds. Then bake in oven at 220 C (425F) for 15 mins
Serve with gravy, boiled potatoes and lingonberries.
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