👨‍🍳 Instruktioner

1. 1

   Soak breadcrumbs in milk for 5 minutes.

   💡 Proffstips: This helps create a tender meatball.
2. 2

   In a large bowl, combine ground beef, ground pork, chopped onion, soaked breadcrumbs, egg, parsley, nutmeg, salt, and pepper. Mix gently until just combined; do not overmix.

   💡 Proffstips: Overmixing can result in tough meatballs.
3. 3

   Form the mixture into 8-10 evenly sized meatballs (bouletten).

   ⏱️ 5 minutes
4. 4

   Melt 2 tbsp butter in a large skillet over medium-high heat. Brown the meatballs on all sides until golden brown.

   ⏱️ 10 minutes

   💡 Proffstips: Do not cook through at this stage, just sear.
5. 5

   Remove meatballs from the skillet and set aside. Leave the drippings in the pan.

   💡 Proffstips: The drippings add flavor to the sauce.
6. 6

   For the sauce: Melt 30g butter in the same skillet over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until lightly golden.

   ⏱️ 3 minutes
7. 7

   Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer.

   💡 Proffstips: Add broth slowly to create a smooth sauce.
8. 8

   Stir in Worcestershire sauce, mustard, and bay leaf. Return the browned meatballs to the skillet. Cover and simmer gently for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened.

   ⏱️ 30 minutes

   💡 Proffstips: Ensure meatballs are submerged in the sauce.
9. 9

   Remove the bay leaf before serving. Adjust seasoning if necessary.

   💡 Proffstips: Taste and add more salt or pepper as needed.