Swedish meatballs

Name: Swedish meatballs
Cook time: 69 min
Total time: 69 min
Yield: 4
Cuisine: Sueca
Ingredients: 2 tablespoons Wheat flour; 250 ml Milk; 80 g Butter; 1 u Egg; 1 teaspoon Soy sauce; 1 u Onion; 1 kg Potato; Salt; Black pepper; 2 tablespoons Sugar; 200 g Ground Pork; 300 g Ground Beef; 1 handful Parsley; 400 ml Beef Stock; 1 u Cucumber; 1 pinch Nutmeg; 40 g Breadcrumbs; 150 ml Cream; 0.5 teaspoons Allspice; 3 tablespoons White Vinegar; 8 tablespoons Jam; 4 tablespoons Water

Albóndigas suecas

Medium

Contains allergens

Cereales con glutenLecheHuevosSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 69 min
Servings: 4

Summary

Classic Swedish köttbullar: small beef and pork meatballs spiced with allspice, in a creamy gravy. Served with mashed potato, lingonberry jam and quick-pickled cucumber.

Ingredients

4 servings

Add to Bring!

2 tablespoons Wheat flour
250 ml Milk (100 ml for the meatballs and 150 ml for the mash)
80 g Butter (30 g for frying, 20 g for the gravy and 30 g for the mash)
1 u Egg
1 teaspoon Soy sauce
1 u Onion (small, very finely chopped)
1 kg Potato (floury, for the mash)
Salt (to taste)
Black pepper (to taste)
2 tablespoons Sugar
200 g Ground Pork
300 g Ground Beef (beef)
1 handful Parsley (chopped, or dill)
400 ml Beef Stock
1 u Cucumber
1 pinch Nutmeg
40 g Breadcrumbs
150 ml Cream (single cream)
0.5 teaspoons Allspice (ground)
3 tablespoons White Vinegar
8 tablespoons Jam (lingonberry, or redcurrant jelly)
4 tablespoons Water

Instructions

Make the pickled cucumber (pressgurka): slice it wafer-thin and mix with the vinegar, sugar, water, a pinch of salt and the parsley. Keep it in the fridge until serving.
5 min
Peel the potatoes, cut them into chunks and boil in salted water until tender.
20 min
Meanwhile, soften the onion in a frying pan with a little of the frying butter, without letting it colour. In a bowl, soak the breadcrumbs in 100 ml of milk.
6 min
Add both meats to the soaked breadcrumbs with the onion, egg, allspice, nutmeg, salt and pepper. Mix well and, with wet hands, shape into walnut-sized balls without pressing them too hard.
15 min
Heat the rest of the frying butter in a wide frying pan and brown the meatballs in batches, shaking the pan so they stay round, until cooked through. Set aside.
12 min
In the same pan, melt 20 g of butter, add the flour and cook for a minute. Gradually whisk in the stock, then the cream and soy sauce, and simmer until the gravy coats the back of a spoon. Season to taste and return the meatballs to the pan to heat through.
6 min
Drain the potatoes and mash with the remaining hot milk and 30 g of butter; season. Serve the meatballs with their gravy, the mash, a spoonful of jam and the drained cucumber.
5 min

Notes

In Sweden lingonberry jam (lingonsylt) is a must: its sharpness balances the creamy gravy. If you can't find it, use redcurrant jelly or cranberry sauce. Breadcrumbs soaked in milk keep the meatballs juicy, and you should never pack the mixture tightly when shaping them. The teaspoon of soy sauce is a very Swedish home cook's trick for colour and flavour in the gravy. Once fried and cooled, the meatballs freeze very well; make the gravy when you reheat them.