FINNISH MEATBALLS IN COGNAC SAUCE

By porklion

Yields: 4 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: Key Ingredients

Ingredients

• Meatballs:
• 450 g (1 lbs) ground pork and beef
• 1 dl (0.4 cups) crème fraîche
• 1/2 dl (0.2 cups) onion soup mix
• 1/2 dl (0.2 cups) dried fried onion
• a pinch of allspice
• The sauce:
• 50 g (1/2 stick) butter
• 1 dl (0.4 cups) all purpose flour
• 2 dl (0.4 cups) demi-glace
• 3 dl (1.25 cups) water
• 2 tbsp beef fond or two beef stock cubes
• 1 dl (0.4 cups) cooking cream
• 1/2 dl (0.2 cups) cut brandy (1/4 VSOP cognac, 3/4 plain vodka)
• a pinch of crushed black peppercorns

Details

Servings 4
Adapted from taikinapoika.com

Preparation

Step 1

Preheat the oven to 175°C (350°F).

Mix the meatball ingredients, and roll into 12-16 balls. Bake for about 30 minutes or until just done.

Heat the butter and add the flour stirring constantly until nicely browned. Don’t let the flour burn. Add the demi-glace and water stirring vigorously, trying to avoid lumps. Add the beef fond, and let simmer for 30 minutes stirring occasionally.

After the 30 minutes add liquor and cream, and let settle for a couple of minutes. You can either add the meatballs directly in the sauce (tastier), or if appearances are more important (boring), serve the meatballs and the sauce separately.

Serve with hot mashed potatoes and crushed and sugared lingonberries. Garnish with fresh parsley.