- Second courses
- MEDIUM
- 40 min
Swedish Meatballs with Cheese Mousse
For the meatballs:
200 g ground veal
200 g ground pork
1 egg
50 ml water
1 shallot
4 tablespoons breadcrumbs
salt
black pepper
For the sauce:
water
3 tablespoons vegetable broth
ginger
1 tablespoon flour
For the mousse:
150 g Nonno Nanni Ricotta
100 g Nonno Nanni Robiola
salt
For the side dish:
1 Genovese courgette
salt
Method
Put the breadcrumbs and water in a bowl, let it rest for 5 minutes, add the finely chopped onion, the meat, salt and pepper and the egg, mix well, form into balls and set aside. Heat water, broth and ginger in a saucepan and keep warm. Heat oil in a deep frying pan and brown the meatballs on all sides to seal, add the broth to cover the meatballs halfway and cook for 15 minutes, then remove them with a slotted spoon and set aside. For the sauce, mix the rest of the broth with a spoon of flour and add to drippings in the meatball pan; cook until it reduces into a sauce. Separately, slice the courgette into strips, season with salt and grill on both sides. Finally, prepare the mousse. Combine the robiola and ricotta in a blender and mix, salt to taste. Serve the meatballs with the cheese mousse and the courgette slices, and drizzle with the ginger sauce.
Recipe devised by food blogger
Fabiola Palazzolo
Olio e Aceto
Hi, I’m Fabiola. I’m 29, and I’ve been a wife for 6 years, a mother for 4 and a food blogger for 3. I cook because it relaxes me and it’s fun. I always substitute, add or remove a few ingredients because experimenting is my buzzword.
