Kalvfrikadeller - veal meatballs

"Normally, meatballs are brown and served in a brown sauce (if any). But there are other possibilities. The first guestbook entry asked for a recipe for Swedish meatballs in a white sauce. Here it is! There are two possibilities: the easy way or the traditional way."
Recipe by: dogmaÎla

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

Easy way:
400 grams minced veal
100 grams mashed, cooked potatoes
1 egg
1 can concentrated mushroom soup
150 ml milk
100 ml cream
salt, pepper, parsley, spices
Difficult way:
200 grams minced veal
50 grams veal suet
2 eggs
100 ml cream
10-20 grams mie de pain
1 litre bouillon

Cooking Preparation of the Recipe:

Proceed as follows:
Easy way:
Mix the minced veal with salt and pepper, add the mashed potatoes and the milk, stir well
Add the egg and spices according to taste, stir until you have a smooth paste.
Heat the concentrated mushroom soup, mixed with the cream and some finely grated lemon peel in a casserole.
Form meat balls (diameter 2.5 - 4 cm / 1 - 1.5 inch) from the minced meat mixture and put the balls into the simmering soup concentrate. Let simmer, covered, for 5 - 6 minutes.
Serve as is in the sauce.
Difficult way:
Mix the minced veal, the suet and the mie de pain (which should have been soaked in the cream).
Puree it in the foood processor until you have a very smooth mixture.
Add the eggs, the remaining part of the cream and salt and pepper according to taste.
Form meatballs from the minced meat mixture (diameter 2.5 - 4 cm / 1 - 1.5 inch).
Bring the bouillon to a boil, tel the meatballs simmer in the bouillon for at least 5 minutes.
Drain, serve together with a sauce velouté