Frikadeller (scandinavian/german Meatballs) with Red Wine Gravy
Over a year ago
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Ingredients
- 1 large white onion, grated
- 500g Veal mince
- handfull Fresh Thyme Leaves
- 50g fresh white breadcrumbs
- 50ml milk
- 1 tbsp olive oil
- 25g butter
- 3 tbsp plain flour
- 1 ½ tbsp tomato puree
- 300ml red wine
- 500ml beef stock
- splash Worcestershire sauce
- splash double cream
- 2 tsp redcurrant jelly or lingonberry sauce
Accompaniment
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Description
A great recipe for mid week meal that still feels like a weekend treat. Both the meatballs and the sauce freeze well. Great with creamy mashed potatoes and red spiced red cabbage.
Method
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1
1. First make the meatballs, Mix the onion, veal mince, thyme, breadcrumbs and milk together in a large bowl and add season to taste. Roll into golf ball sized meatballs.
2. Re-heat oven to gas 4 / 180 c/ 160 c fan. Heat the olive oil and butter in a large frying pan and fry the meatballs in batches until browned all over to golden colour. Place on baking tray for 10 minutes whilst you make sauce. Or if you prefer bake the meatballs on tray with the olive oil for 20-25 minutes, turning over half way to ensure browned all over.
3. To make the sauce, mix together the flour and tomato puree in pan and gently heat slowly whisking in the red wine. Turn up heat to high to bring to boil, continously whisking to ensure no lumps. Whisk in stock and simmer for 5 - 10 minutes.
4. Add in worcestershire sauce and salt & pepper. Stir through the double cream and redcurrant or lingonberry sauce.
5. Serve meatballs on bed of mashed potato and pour over the sauce. Accompany with red cabbage or other veg to your taste such as green beans or peas.
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