Of course, one of the obligatory recipes for Around The Table is how to make homemade Swedish meatballs. This recipe is my mom’s recipe which she has generated through many other recipes in which she has tried as well as my grandma’s meatball recipe. Swedish meatballs are a common dish in Sweden, and traditionally it is served with mashed potatoes, gravy, lingonberries and pickles. However, Swedish meatballs are also part of holiday buffets such as on Christmas, Easter and Midsummer. It is also common to eat Swedish meatballs with pasta of your choice, a great option if you have leftovers!
Making Swedish meatballs from scratch is time consuming and it will require you to be patient. Therefore, even though you will most likely not consume all of the meatballs resulting from this specific recipe, I recommend that you do the entire 2 kg of minced meat and that you freeze the meatballs that you will not eat. This recipe will require you to use your hands and to individually roll all the meatballs which can get a little messy. That being said, why not make some extra while you are at it?
Below you will find the ingredients for this recipe.
Ingredients:
2 kg minced meat (mix of ground pork, ground veal and ground beef)
1 2/3 cups heavy cream/whole milk
10 tbsp. breadcrumbs
3 small yellow onions
3 tbsp. veal bouillon/fond
4 tsp Dijon mustard
4 eggs
4 tsp salt
2 tsp white pepper
2 tsp all spice
Garnishing (optional):
Fresh parsley
Instructions:
1. Mince the yellow onions and fry at a low temperature. Then, put it in the refrigerator to let it cool.
2. Mix the minced meat and eggs with clean hands.
3. Mix and whisk the spices, salt and Dijon mustard into the heavy cream/milk.
4. Mix in the cooled yellow onions with the minced meat, use your hands.
5. Stir in the spiced heavy cream/milk into the minced meat and mix thoroughly with your hands.
6. Take a tiny bit of the meat and roll out a one inch meatball and fry it in a pan. This is for you to taste one and to see if you should add more of either salt, white pepper or all spice. If you need to add more of a spice or spices, do so and mix thoroughly again.
7.Roll the meatballs. Have a bowl of cold water on the side where you can dip your hands so you can get even and round meatballs and so that the meat do not stick to your hands. Put the meatballs on tinfoil while you roll all of them prior to putting them into the frying pan. This way you will keep the counter clean.
8. Let the butter in the frying pan become hot at almost the highest level/temperature before placing the meatballs into the pan. When the meatballs have obtained a nice color on one side, turn them to the other side carefully and lower the temperature to a medium temperature. Shake the pan a little so the meatballs roll around and to give them a nice color all around. Lower the temperature to low and put a lid on top and let it sit until the meatballs are well done. It is important to not place too many meatballs into the frying pan and to fry them in multiple rounds instead.
Enjoy and smaklig måltid as you would say in Swedish!
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