Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Köttbullar (meatballs)
Cranberry sauce
How it's done
Köttbullar (meatballs)
Soak the bread in the milk, tear apart, place in a bowl along with the meat, onion and parsley, season. Knead all the ingredients to form a compact mass that no longer sticks to your hands.
With wet hands, shape into walnut-sized balls. Cover and refrigerate for approx. 10 mins.
Fry the meatballs in a little clarified butter over a medium heat for approx. 8 mins. per batch, stirring occasionally. Remove from the pan.
Cranberry sauce
Wipe the clarified butter from the frying pan. Pour in the wine and stock, bring to the boil, reduce to half the amount. Stir in the crème fraîche and cranberries, bring to the boil, reduce the heat, season. Return the meatballs to the pan, simmer over a low heat for approx. 5 mins. Garnish with cranberries before serving.
| Serve with: | Boiled potatoes. |
|---|
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