Royal Swedish Meatballs with Parsley-Dressed Carrots
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Tina Nordström grew up in Helsingborg in southern Sweden, and already as a youngster, she picked up tricks from the kitchen. Tina's warm smile, outgoing personality, and outstanding cooking skills have made her one of Scandinavia’s most celebrated TV stars.
The royal Swedish meatballs are lovely and juicy, and that is exactly what the wine should be, too. But you do not have to be too picky.
Mid-range: Wine from southern Italy, California, South Africa or Australia.
Gourmet: Barbareso, Italy.
Mix the egg and the milk in a bowl.
Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid from the egg and the milk, and gets mushy.
When the bread is all mushy and nice, wet your hands, add the meat, and make small meatballs of the mixture.
Fry the meatballs in oil and butter for 10 minutes. Make sure that they are done by testing one.
For the parsley dressed carrots: Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
For the sauce: Melt the butter in a pan and add the flour. Whisk in the milk. Let it boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper.
Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can’t find lingonberries.)