Meatballs with creamy sauce and lingonberry jam.

Composition:

beef minced meat-700 gr

onion - 1 PC . 

garlic-2 cloves

egg-1 PC . 

breadcrumbs-50 g

cream 10% - 100 ml

salt pepper to taste.

For the sauce:

cream 10% - 200 ml

meat broth-250 ml

flour - 1 tbsp

butter - 50 gr

salt, pepper to taste.

For jam:

lingonberry-100 gr

sugar - 2 tbsp.

Preparation:

Onions finely chop and fry in vegetable oil, cool. Bread crumbs moistened with cream and stir. Mix the minced meat with the soaked breadcrumbs, egg, fried onions, skip through the press garlic, pepper, salt. All well jiggle it round. Sculpt round balls, fry in a pan and put to bake in the oven for 15 - 20 minutes, at 180 degrees.

Sauce.

Melt oil over medium heat, add flour and stir well. Gradually pour the broth and continue to stir the sauce. Then just add the cream, stirring continuously. The sauce should be very thick, dripping with a spoon. The sauce is ready add salt and pepper.

Jam.

Lingonberry fall asleep with sugar and add 3 tablespoons of water. Boil. Crush the lingonberry pusher and cook the mixture over low heat until thick. Cool.

On dish spread the jam, and meatballs drizzled with cream sauce.