This is the first time that I have the same recipe both on my Greek and my English Blog..
The reason is this famous recipe that my son loves to eat every time we visit IKEA. I did a search to find the recipe and when I finally made it, I was so excited! It's by far more delicious, comforting, with this hint of sweetness from the Lingonberry (Cranberry Jam). I paired it with mashed potatoes but you can also do crispy fries.. Yum!!
The original recipe has 1/2 cup of cream in the sauce. If you want to use it, remove 1/2 cup of beef broth..
So.. here we go..
Ingredients (30 meatballs)
For the meatballs
400 - 500 gr ground beef
The meat of 2 soft Italian pork sausages (you can use 300 gr ground pork instead)
a handful of mixed chopped herbs (parsley, chives, dill)
1/2 cup of milk
1/3 cup breadcrumbs
1 teaspoon 5 spices (you can use just allspice)
Salt - Pepper
For the sauce and Lingonberry
1 tablespoon butter
1 tablespoon flour
2 cups beef stock
Salt - Pepper
Cranberry Jam or blackberry or blackcurrant jam for serving
How to make
Put into a large bowl the ground beef, meat of the sausages, herbs, egg, milk, breadcrumbs, spices, salt and pepper.
When you're ready to cook, preheat the grill in 500 F and broil the meatballs 10 minutes on one side and 5 minutes on the other. Keep warm
Add the beef stock, lemon juice and a tablespoon of cranberry jam in a pot and place over medium heat. Keep warm.
Add the tablespoon of butter in a saucepan and place over medium heat. When the butter melts add the flour to make a roux. Stir for 2 minutes and add a lug of the warm beef stock, stir and add the rest of the beef stock. Whisk the sauce and boil to reduce until you have the consistency of a gravy (not too thick).
For the mashed potatoes, cover yukon gold potatoes with cold water and bring to a boil uncovered.
When the potatoes are tender, drain and let them cool down a bit so you can handle and peel them.
Add them back to the pot, add a stick of butter, some milk, salt and pepper and mash them. Remove from heat when you have the right consistency.
Serve the mashed potatoes with approximately 8 meatballs per serving, drizzle with the gravy and add a teaspoon of lingonberry.