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Swedish meatballs

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Swedish meatballs

From this amount of ingredients makes about 60 meatballs extremely tender, which is very popular with the kiddies. Miniature size allows the semifinished product after freezing to prepare them, not further defrosting, which significantly reduces the cooking time.


Cooking time45 minutes Number of servings10

Ingredients for Swedish meatballs




Step-by-step instruction of cooking Swedish meatballs


Step 1

Brioche soaked in cream, add egg, grated on a fine grater boiled potatoes. 
Onions chop, fry until Golden brown in a small amount of vegetable oil. 
To connect all with minced meat.Brioche soaked in cream, add egg, grated on a fine grater boiled potatoes.
Onions chop, fry until Golden brown in a small amount of vegetable oil.
To connect all with minced meat.


Step 2

Teaspoon dialed beef and form meatballs. Dip them in flour (I prefer semolina). 
From this amount of ingredients is roughly 60 meatballs. Leave is needed for direct preparation of quantity, the rest freeze until guests arrive)Teaspoon dialed beef and form meatballs. Dip them in flour (I prefer semolina).
From this amount of ingredients is roughly 60 meatballs. Leave is needed for direct preparation of quantity, the rest freeze until guests arrive)


Step 3

Fry the mix in the vegetable oil.Fry the mix in the vegetable oil.


Step 4

For the sauce flour fry in a pan without oil until Golden brown. Separately, combine the broth and cream. Gently introduce the flour. Salt. Boil until a thick cream. Add marjoram at the tip of the knife. Spread the sauce on the meatballs and warm up.For the sauce flour fry in a pan without oil until Golden brown. Separately, combine the broth and cream. Gently introduce the flour. Salt. Boil until a thick cream. Add marjoram at the tip of the knife. Spread the sauce on the meatballs and warm up.