Meatballs in Brown Gravy
Contains statutory allergens: Milk / dairy, Gluten
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Ingredients (13)
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Instructions (8)
Peel the potatoes and boil them in salted water in a pot until tender, about 20 to 25 minutes.
Place ground beef, ground pork, and salt in a large bowl. Knead thoroughly until the meat mixture turns sticky and uniform.
Stir in white pepper, ground nutmeg, and potato flour. Gradually pour in the milk while mixing vigorously until fully incorporated and smooth.
Melt part of the butter in a large skillet over medium-high heat. Shape rounded meat patties with a cold, wet spoon and your hand, then fry until browned on all sides, about 3 to 4 minutes per side. Set aside.
In a saucepan, melt the remaining butter over medium heat. Whisk in the wheat flour and cook, stirring constantly, until the roux turns rich hazelnut brown without burning.
Gradually whisk in the water and crumble in the beef stock cube to dissolve. Bring the gravy to a boil while stirring constantly to eliminate lumps.
Transfer the browned meat patties into the simmering brown gravy. Reduce heat to low, cover, and let simmer gently for 15 to 20 minutes until cooked through.
Serve the hot meatballs and brown gravy alongside the boiled potatoes and lingonberry jam.
