MY VIKING ART BEEF MEATBALLS WITH CRANBERRY

This is my version of viking art meatballs which is usually serve with potatoes and not rice!
As you can see, I love trying other dishes from different european countries. But my own way of discovering different way of food preparation. And this is one of them, viking art of preparing meatballs. You can serve it with rice but we used to eat it with buttered potatoes with choppped cilantro or coriander. The austrian love it with chopped parsely. Then the sauce is mixed with cranberry marmalade.

Oh I just can’t discribe how it taste, we love it!
hmmm…….Or shall I say EXCELLENT!
Here is the recipe for those who wants to try it…

YOU NEED…….

* 400 g beef ground meat
* 150 g mushrooms, I used champignon
* 100 ml heavy cream
* pouch of Knorr meatballs base mix (see alernative)
* 500 g potatoes, small ones or rice for side dish
* cranberry marmalade
* 3 tbsps. chopped cilantro or coriander
* salt and fresh ground pepper to taste
* 350 ml water
* some vegetable oil

ALTERNATIVE for pouch of Knorr base mix:
* 2 tbsps. corn starch
* 1 cup heavy cream
* salt and pepper to taste
* 1 beef broth cube

HOW TO…….

—Mix ground meat with salt and fresh ground pepper. And form maybe 18 pcs. small balls out of it. Boil peeled potatoes and clean mushrooms cut into quartered.

—Gently roast meatballs in a heated pan or skillet with oil both side also mushrooms and set aside.

—Pour 350 ml cold water or mineral and heavy cream in a pan and pouch of Knorr base mix stir, bring to a boil. Add meatballs and mushrooms and let it cook for about 5 minutes while continue stirring gently.

—In a heated pan with butter roll potatoes with cilantro and salt to taste.

—Serve meatballs with potatoes or rice and cranberry marmalade while hot. Enjoy!

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