Sweden’s famous meatballs

250 grams minced beef

1 pinch of salt

1 pinch of crushed pepper

1 pinch of garlic powder

1 Diced onion

1 Ground dry parsley

1 tablespoon olive oil

1 cube butter

½ cup cooking cream

¼ cup sour cream

½ teaspoon Xanthum gum

1 cup beef broth

2 tablespoons parmesan cheese

1 Chopped Rocca

1 Chopped lettuce

1 Chopped tomato

In a bowl, add the raw minced meat along with salt, pepper, garlic powder, diced onions, ground dry parsley, and olive oil. Mix them all together.

Shape the meat into small-sized balls.

In a pan, melt 1 cube butter.

Half cook the meatballs until it’s just cooked from the outside.

Remove the meatballs from the pan.

In the same pan, add 3 tablespoons of butter, then add the cooking cream, sour cream, Xanthum gum (or another thickening agent available to you), and a cup of beef broth.

Cook until it boils, then lower the heat and add the meatballs.

Let the meat cook in the sauce for about 20 minutes on low heat.

Scoop in plates and add parmesan cheese on top.

To be served with some chopped Rocca, lettuce, and tomatoes.