Snowflakes and Schnapps
Meatballs with vodka dill cream sauce
Page 142
Cuisine: Scandinavian | Course Type: Main Courses
Tags: meatballs minced meat vodka dill Scandindavian scandinavian
Single Review Display
friederike from Berlin,
I actually quite liked this dish! It wasn't too bland for us, though that might be due to the fact that I accidentally added 1/2 teaspoon nutmeg instead of 1/4 teaspoon.
I normally always use half the amount salt and/or stock cubes called for. In this recipe, I used half the amount of salt in the meatballs, but the full stock cube for 430ml water. DH consequentially thought that the stock was too salty; I might just add more water next time. There was also just a bit too little sauce, though that might be less of a problem if you serve the dish with potatoes instead of pasta.
I also learned something I'm really happy with: I started out constantly moving the meatballs in the pan, with the result that they started falling apart. Don't; let them rest for 1-2 minutes before you move them. Even though it'll look like they'll stick to the pan and burn, they won't. The important thing is that you keep the temperature low. Also, I think letting the meatballs rest for several hours before frying them really helped them develop their flavour.
Like redjanet, I think the flavour of the vodka added at the end is a bit too strong; after I had taken out the meatballs, I brought the sauce to a quick boil to get rid of the alcoholic flavour.
Served with Cranberry Compote and buttered tagliatelle, as suggested.
Makes about 45 meatballs; serves six.
(edited 3rd February 2013) (0) comment (1) useful
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