Description
From NORTH-Scandinavianish Cooking comes Kalle Bergman’s recipe for the ultimate Swedish meatballs.
Ingredients
Units
Scale
For the Meatballs
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork
- 1/2 cup (120 ml) breadcrumbs
- 1/4 cup (60 ml) dark beer
- 1/4 cup (60 ml) whole milk
- 1 large egg
- 1 small yellow onion, finely chopped
- 2 tbsp unsalted butter (for frying onions)
- 1/2 tsp allspice
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 1 1/2 tsp kosher salt
- 2 tbsp unsalted butter or neutral oil (for frying meatballs)
- Fresh dill sprigs, for garnish
For the Cream Sauce
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) beef broth
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2 tbsp lingonberry jam (or red fruit jelly)
- Salt and black pepper, to taste
On the Side (Optional)
- Mashed potatoes
- Pickled cucumbers
- Extra lingonberry jam
Instructions
1. Prepare the Breadcrumb Mixture
- Soak Breadcrumbs: In a small bowl, combine the breadcrumbs, milk, and dark beer. Let them soak for about 5 minutes until the mixture absorbs the liquids.
2. Cook the Onions
- Sauté Onions: In a skillet over medium heat, melt 2 tbsp of butter. Add the finely chopped onions and sauté for about 5-7 minutes until they are soft and lightly browned. Remove from heat and let them cool.
3. Mix the Meatball Ingredients
- Combine Ingredients: In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, egg, allspice, white pepper, black pepper, salt, and the cooled onions.
- Let Rest: Mix everything together until well combined. Let the mixture rest for 10 minutes to let the flavors meld.
4. Shape the Meatballs
- Form Meatballs: With slightly wet hands, form the mixture into small meatballs, each about 1 inch (2.5 cm) in diameter.
- Perfect the Shape: Cup the palm of your hand and gently swirl each meatball to create a smooth, spherical shape.
5. Bake the Meatballs
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Place the meatballs on a lined baking sheet and bake for 10 minutes. This helps them retain their shape before frying.
6. Pan-Fry the Meatballs
- Heat Butter: In a skillet over medium heat, melt 2 tbsp of butter or add neutral oil.
- Fry Meatballs: Add the baked meatballs to the skillet and fry them until they are golden brown on all sides, about 3-5 minutes. Remove from skillet and set aside, keeping them warm.
7. Prepare the Cream Sauce
- Make a Roux: In the same skillet, melt 2 tbsp of butter over medium heat. Add 1 tbsp of flour and whisk for 1-2 minutes until the mixture turns a light golden color.
- Add Broth and Cream: Gradually add the beef broth while whisking continuously to prevent lumps. Then, stir in the heavy cream.
- Flavor with Lingonberry: Add 2 tbsp of lingonberry jam and let the sauce simmer for about 5-7 minutes until it thickens. Season with salt and black pepper to taste.
8. Combine and Serve
- Coat Meatballs: Gently toss the meatballs in the cream sauce until well coated.
- Garnish: Sprinkle fresh dill sprigs on top for a traditional touch.
- Serve: Serve hot with mashed potatoes, extra lingonberry jam, and pickled cucumbers on the side.
Notes
Substitute for Lingonberry Jam: If you can’t find lingonberry jam, cranberry sauce or red currant jelly are good alternatives.
Don’t Skip the Allspice: Allspice is essential for authentic Swedish flavor, so try not to skip it.
Resting the Meatball Mixture: Letting the mixture rest for 10 minutes after mixing allows the flavors to meld.
Keeping Meatballs Warm: Place meatballs in a warm oven while you prepare the sauce if needed.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking and Pan-Frying
- Cuisine: Swedish
Nutrition
- Serving Size: 250g
- Calories: 490
- Sugar: 4g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 140mg