傢俬舖肉丸配薯蓉 IKEA's (or better) Meatballs

【🇸🇪 傢俬舖肉丸配薯蓉 I_EA's Meatballs】

講起傢俬舖，我相信佢最出名嘅產品應該唔係傢俬，而一定係呢個肉丸！(#係勁嘅 #被傢俬舖耽誤嘅快餐店) 不過都係嗰句，如果可以親手自己整，就肯定好食過喺出面食～

想睇返點整，就記得上返ViuTV app足本重溫第253集嘅《#今餐有料到》啦！

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材料 Ingredients：

- 雜莓果醬 Mixed Berries Jam -

• 雜莓 Mixed berries | 175 g

• 砂糖 Sugar | 100 g

• 橙汁 Orange juice | 60 ml

• 水 Water | 60 ml

• 檸檬汁 Lemon juice | 15 ml

- 薯蓉 Mashed Potato -

• 馬鈴薯 Potato | 2 pcs

• 牛油 Butter | 100 g

• 牛奶 Milk | 250 ml

• 鹽 Salt | 1 tsp

• 胡椒粉 Ground pepper | 1/2 tsp

- 肉丸 Meatballs -

• 免冶牛肉 Minced beef | 225 g

• 免冶豬肉 Minced pork | 175 g

• 洋蔥 Onion | 1/2 pc

• 蒜頭 Garlic | 2 cloves

• 鹽 Salt | 1 tsp

• 胡椒粉 Ground pepper | 1.5 tsp

• 豆蔻 Nutmeg | 1/4 tsp

• 麵包糠 Breadcrumbs | 25 g

• 雞蛋 Egg | 1 pc

- 燒汁 Gravy -

• 牛奶 Milk | 60 ml

• 牛油 Butter | 20 g

• 麵粉 Flour | 15 g

• 牛高湯 Beef stock | 240 ml

• 豉油 Soy sauce | 1 tbsp

• 忌廉 Cream | 50 ml

• 法式芥末 Dijon mustard | 1 tsp

做法 Directions：

1. 製作雜莓果醬。把雜莓和砂糖等材料放在鍋中煮大概20分鐘。

2. 製作薯蓉。把馬鈴薯去皮，一開四。放入水中，煲滾，加鹽，轉細火，煮大概15至20分鐘。撈起壓成薯蓉，加入牛奶和牛油拌勻。

3. 製作肉丸。把絞肉、洋蔥碎、蒜蓉、豆蔻、鹽、胡椒粉、麵包糠和雞蛋拌勻，搓成肉丸形狀。在平底鑊中加入少量菜油，以中大火把肉丸煎香，再放入已預熱的焗爐中，用180度焗大概15至20分鐘。

4. 製作燒汁。把麵粉和牛油煮成麵糊，逐少加入牛奶和牛高湯，一邊攪拌，煮大概5至7分鐘。再加入豉油、忌廉和法式芥末，拌勻便可關火，完成！

1. Make mixed berries jam. Place berries, water, sugar and fruit juice in a pot. Turn up the heat and cook for about 20 minutes until thickened.

2. Make mashed potato. Peel the potato and cut them into quarters. Put the potato in a pot of water and bring it to a boil, add salt and turn the heat down to simmer. Cook for about 15 to 20 minutes. When done, use a ricer to press the soft potatoes into puree. Add butter and milk in and mix well.

3. Make meatballs. Mix minced meat, chopped onion, minced garlic, nutmeg, salt, pepper, bread crumbs and egg together. Divide the mixture and make them into meatballs. In a frying pan, add some oil and brown the surface of the meatballs over medium-high heat. After that, place the meatballs into the oven and cook for another 15 to 20 minutes.

4. Make gravy. In a small pot, add flour and butter. Turn the heat on to medium and cook it for a minute or two until the roux becomes thick. Slowly add the milk and beef stock in while stirring the sauce. Then cook for 5 to 7 minutes. Add soy sauce, cream and dijon mustard and mix well. Turn off the heat and you may assemble the dish.