Swedish Meatballs, Lingonberry and a Whiskey Cream Sauce

The idea of a splash of whiskey in the cream sauce is all mine.  Sadly there is now no going back.

The little balls are made with pork/veal and cream or milk soaked breadcrumbs.  There's butter softened onion too.  Parsley, salt and pepper comprise the rest.

For some reason, the balls are shaped with spoons (I wouldn't make 100 this way).  Then, refrigerate to firm up.

Ingredients (4)

Meatballs:

400g or 500g  ground pork

4 TBSP bread crumbs soaked in 3 TBSP cream or sour cream

1 small onion finely diced and softened in butter

1/4 tsp white pepper

1/4 tsp grated nutmeg

3 TBSP chopped parsley

Method balls (my favourite):

Mix everything up!  Shape and form into small balls (metal spoons can help if you aren't feeding an army).  Dust with flour and refrigerate.

Sauce Ingredients:

1 medium onion, sliced

400ml stock (half beef half vege)

1 TBSP butter

1/2 tsp light soy

1/4 tsp white pepper

2 TBSP cornflour mixed with a little shot (20 ml) of whiskey

2 TBSP cream/sour cream or creme fraiche

Method:

Sear the meatballs in 1 TBSP butter until browned and cooked.  I find shaking the pan keeps them round and helps them cook evenly.

Remove.

Lightly brown the sliced onion in the same pan with butter.

Stir in flour.

Add stock, cream, pepper and soy. 

Simmer until thickened and pour in the shot of whiskey.

Cook a little longer whilst tasting until the whiskey isn't too strong.  It's for cooking not drinking!

Return meatballs to the sauce.

Serve with parsley, salad potatoes and heartfelt apologies to Sweden.

Try Loïc's fishcakes for another Scandinavian Treat:

Norwegian fish cakes