Ingredients
- 1 cup fresh bread crumbs, dried out
- 3/4 cup milk
- 6 Tbsp. unsalted butter
- 4 shallots, minced
- 2 garlic cloves, minced
- 1 tsp. caraway seeds, toasted and ground
- kosher salt
- white pepper
- 1 lb. ground beef
- 1 lb. ground pork
- 1 large egg
- 1 handful flat-leaf parsley, chopped
- 1 handful fresh dill, chopped
- 2 Tbsp. all-purpose flour
- 1 1/2 cups beef broth
- 3/4 cup sour cream
- ligonberry jam
Preparation
Step 1
In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 Tbsp. of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic and caraway; season with salt and pepper. Saute until softened, but not browned, about 2 minutes. Pu the ground beef and pork into a large bowl. Add the sweated shallot mixture, egg, parsley and dill; season with salt and pepper. Squeeze the milk out of the bread crumbs, add the bread to the meat mixture and mix well using your moistened hands to shape into meatballs.
Melt 2 Tbsp. butter in a large skillet over medium heat. When the foam starts to subside, add the meatballs in batches so you don't crowd the pan. Saute the meatballs until brown on all sides, about 7 minutes total. Remove the meatballs to a paper-lined plate as they are done.
Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits on the bottom of the pan. Simmer and stir until a sauce starts to form; season with the salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Serve with ligonberry jam.