Public recipe with member extras
Camel Milk Swedish Meatballs
Classic Swedish meatballs in a camel milk cream sauce with a touch of allspice.
Beef & Lamb Mains · Weeknight Dinners · Holiday Entertaining
What you need
Ingredients
- 1 lb Ground Beef
- 1/2 lb Ground Pork
- 1/3 cup Breadcrumbs, soaked in 1/4 cup Camel Milk
- 1 Egg
- 1/4 tsp Ground Allspice
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Beef Stock
- 3/4 cup Camel Milk
Method
Instructions
- Combine the ground beef, pork, soaked breadcrumbs, egg, and allspice. Mix gently and form into small meatballs.
- Sear the meatballs in butter until browned and cooked through, about 10 minutes; set aside.
- In the same pan, whisk in the flour and cook 1 minute, then whisk in the stock until smooth.
- Reduce heat to low, stir in the camel milk, and simmer 4 to 5 minutes until thickened.
- Return the meatballs to the sauce to warm through and serve.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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