Ingredients
For the Meatballs:
2 Slices of Rye Bread (cubed and then crumbled fine)
2 oz. 18 % Cream or Milk
12 oz. Ground Veal
12 oz. Ground Pork
1 Large Egg (raw)
1/2 medium yellow or white onion(diced fine)
1 tsp. Salt
1 tsp. Black Pepper
½ tsp. Ground Nutmeg
¼ tsp. Ground Allspice
¼ tsp. Ground Cardamom
3 tbsp. Freshly Grated Parmesan (optional)
For the Gravy:
3 tbsp. Butter
3 tbsp. Flour
8 oz. Beef Stock or Bouillon
4 oz. Sour Cream or Skyr (Icelandic yoghurt)
½ tsp. Dry Dill Flakes (or fresh if you have it)
Salt and Pepper (to taste)
Preparation:
For The Meatballs
• Crumble the bread and place in a bowl
• Add the cream or milk to the bowl and soak the bread
• Break apart and mix the ground veal and pork in a large bowl
• Add the egg, onion, and soaked bread to the bowl and mix well
• Add the salt, pepper, nutmeg, allspice, and cardamom to the bowl and mix well
• Cover the bowl with plastic wrap and refrigerate for about 30 minutes (makes it easy to form the balls)
• Pre-heat the oven to about 325 degrees
• Form the meat mixture into small balls (approx. 1 ½ “) and place in a rectangular casserole
• Place the casserole into the oven for about 15 / 20 minutes until lightly browned, turning every 5 minutes
• Drain the balls and set aside until the gravy is ready
For the Gravy:
• Heat the butter in a large skillet until melted
• Add the flour – stir in to form a roux
• Slowly add the bouillon to the roux, stirring until it thickens
• Add the Skyr and stir until thickened
• Add the dill, salt and pepper
• Add the meat balls and simmer for about 10 minutes
• Add salt and pepper to taste
• Serve on rice or noodles or mashed potatoes
• Sprinkle with grated Parmesan (optional)