Swedish meatballs

make Swedish Meatballs (Kottbullar)

Boil potatoes and clean onion. Chop it and let it dry over low heat in a little oil. To soften the crumb of bread in a little warm milk and then put it in a bowl with the minced meat, along with boiled potato crushed with a fork, dried onion, egg, parsley, nutmeg, salt and pepper. Mix everything until you get a homogeneous mixture. Prepare the meatballs to spherical, about 2-3 cm in diameter. Flour them lightly and FRY in the oil until they become golden brown. Pull away from the Pan and put them to drain in a colander. Boil the broth using a large skillet. Dip the meatballs and let simmer with lid on low heat for 10 minutes. Remove from broth and keep it aside. Dry the stock remained up to half the amount.

Prepare the sauce

Melt the butter in a saucepan and add the flour. Stir the sauce for a few minutes. Add half the hot milk, salt and stir until boiling. Pour the boiling milk and other Cook for about 10 minutes, stirring. Reheat the broth, unitre prepared sauce and cream. Heat the Meatballs in the sauce and serve.