Koettbullar with brown sauce and lingonberry jelly

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 roll
• 1 egg(s)
• 125 ml sour cream
• 200 ml milk
• 1 m.-sized onion(s)
• 1 tbsp parsley, freshly chopped
• 1 tsp coriander
• Salt and pepper, freshly ground
• Oil, for frying
• 1 small onion(s)
• 1 tbsp butter
• 200 ml white wine
• 600 ml meat broth, dark
• 2 tsp mustard
• 3 tbsp tomato puree
• 2 tsp arrowroot flour

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Finely chop the onion and soak the bread roll in the milk. Mix the minced meat with the spices and onions thoroughly. Add a little more than half of the mixture to the food processor. Don’t squeeze the bread roll dry, but instead pull it into the food processor along with the remaining milk. Add the cream and egg. Blend everything into a fine meat dough and return it to the bowl with the remaining minced meat. Mix well again and form into small balls with wet hands. Heat water in a large pot and simmer the balls over medium heat for 30 minutes until tender. Remove from the water with a slotted spoon, place in a bowl, and let cool for 15 minutes. Then fry in a pan with a little oil until golden brown on all sides. Boiling and frying help to give the balls a very firm consistency (this is also an ideal preparation if you want to freeze the balls). If you normally only boil or fry and feel more comfortable doing so, you are of course free to do so. For the sauce, halve the onion, slice it into thin rings, and sauté it in melted butter until translucent. Deglaze with wine, bring to a boil briefly, and add the meat broth. Simmer for about 10 minutes, then stir in the arrowroot flour, which you’ve made into a paste with two tablespoons of water; the liquid will thicken immediately. Season to taste with mustard and tomato puree, along with a little salt and pepper. If you prefer a more “meaty” sauce, chop one or two meatballs and fry them with the onions.