Meatballs in mustard sauce - Köttbullar i senapssås

MEATBALLS IN MUSTARD SAUCE
Köttbullar i senapssås

The meatballs are flavoured with thyme and parsley and the sauce get its extra twang from mustard. Pasta is good with this.

4 servings

14 oz to 1 lb ground meat,

50/50 (50% beef, 50% pork)
1 finely chopped onion
2 slices crumbled white loaf bread
1/3 cup milk
1 egg
4 tablespoons chopped parsley
3 teaspoons dried thyme
1½ teaspoons salt
½ teaspoons white pepper
2 tablespoons butter or margarine

Mustard sauce:

1½ cup water
1 to 1½ meat bouillon cube
2 tablespoons flour
2/3 cup cream, 15% fat
3 tablespoons mustard
salt, white pepper
chopped chives or spring onions

Mix the ground meat with onions, crumbled white loaf bread, milk, egg, parsley, thyme, salt and pepper. Shape into around 30 meatballs. Brown the fat in a frying pan and fry the meatballs, a few at a time, on medium heat until done, about 10 minutes.

Whisk out the pan with some of the water and crumble the bouillon cube in there. Stir in the flour and dilute with remaining water. Simmer for about 5 minutes while stirring. Add cream and mustard and flavour to taste with salt and pepper.

Put the meatballs in the sauce and warm the dish through. Sprinkle with chopped chives or spring onions and serve.

Enjoy!

Bella