Dill-Flavored Meatballs in Mustard Sauce - Dillkryddade frikadeller i senapssås

DILL-FLAVORED MEATBALLS IN MUSTARD SAUCE

Dillkryddade frikadeller i senapssås

Serves 4

2 slices white sandwich bread

0.4 cup regular milk

14 oz ground pork

1 teaspoon salt

some white pepper

2 tablespoons chopped dill

Mustard sauce:

1 onion

2 tablespoons butter

0.8 cup regular milk

2 tablespoons concentrated

chicken fond

2 tablespoons sweet, strong mustard

1 tablespoon roughly ground

French mustard

salt, pepper

For serving:

potatoes

"pointy cabbage" (can't find a better 

translation, sorry!), sautéed in butter

Decoration:

dill

Trim the crusts off the bread and crumble the bread in a bowl. Pour on the milk and swell for 10 minutes. Blend in the meat, salt, pepper and dill and work to a smooth mixture. Shape into meatballs and put them on a plate. 

Mustard sauce:

Peel and finely chop the onion and sauté until tender in a pot with butter. Sift with flour and dilute with milk, cream and fond while stirring. Boil for 5 minutes and flavor with the mustards, salt and pepper.

Put the meatballs into the boiling sauce, some at a time, keeping the sauce boiling all the time. Gently turn them around in the sauce so that they don't break, about 5 minutes.

Serve with boiled potatoes and sautéed cabbage and decorate with dill.

Enjoy!

Bella