June 07, 2015

Incredible Homestyle Swedish Meatballs Recipe

Want a go at making some insanely delicious and authentic Swedish meatballs? This recipe is by Bronte Aurell of Scandikitchen, and we learnt how to make it in the cookery class put on by Vasterbottensost.

I am quite the fan of Ikea's Swedish meatballs, but these are miles apart! The flavours are amped up by 100 times. The texture is great thanks to really juicy meat, and not the processed kind

The gravy is also made from scratch and has a depth of flavour from the veal stock that was used. Added lingonberry to the gravy really was a revelation and created another layer of flavour. Meaty, plump and juicy meatballs will have you making this recipe again and again!

A mix of beef and pork mince is used.




Thanks to Bronte for sharing her awesome recipe!


Real Swedish Meatballs (Köttbullar, potatismos, gräddsås) 

There are as many recipes for meatballs as there are people who cook them. This is a basic recipe from which to start creating your own. Add different herbs and spices, but keep the basics the same and you will have a recipe from which you can create your own unique recipe. 

How do the Swedish eat meatballs? 
- With lingonberry jam or stirred lingonberries, mashed potatoes and gravy
- Cold, on sandwiches
- Warm, as a side dish to a Smörgåsbord
- Warm as a side to a nice salad
- Cold, as a snack, straight from the fridge.

Serves 4: makes around 30 small meatballs
Preparation time: 1 hour, including resting
 
Ingredients: 
150ml meat stock (chicken works well)
30g porridge oats or breadcrumbs
350g minced beef
250g minced pork (min 10% fat)
1 egg
1 tbsp. plain flour (or corn flour)
½ medium onion, grated
1 ½  tsp salt
½ tsp ground all-spice
½ tsp ground black pepper
½ tsp ground white pepper
A dash of Worcestershire sauce or soya
2 tbsp. cream 

Preparation: 
1. Soak the oats/breadcrumbs in the chicken stock for a few minutes.
2. Blend the ground meat together in a mixer with a good pinch of salt for a couple of minutes to ensure it’s thoroughly combined.
3. Add the egg, flour and spices to another bowl and mix with the soaked oats and grated onion, then add this to the meat mixture. You’ll have a sticky, but mouldable, mixture. Leave the mixture to rest for 20-25 minutes before using for best result.
4. Heat up a pan with a small knob of butter and a drop of oil and shape one small meatball. Fry it until done and then taste it. The quality of meat you use will alter the seasoning required and this is a great way to ensure your meatballs have good flavour. Adjust the seasoning according to taste and fry another meatball to test it until you get it just right.
5. Shape the individual meatballs in your hands - it helps if your hands are damp, even wet. Each meatball should be around 2½ cm in diameter.
6. Melt a knob of butter in a frying pan with a dash of oil and carefully add some of the meatballs – make sure there is plenty of room for you to swivel the pan round and help turn them so they get a uniform round shape and ensure they do not stick. Cooking time is usually around five minutes. Keep in a warm oven until needed.
7. Serve with mashed potato, cream gravy and a spoonful of ‘stirred Lingonberry’ (or store bought Lingonberry jam).

Tip: You can get Lingonberry jam in most specialty stores and also some supermarkets.
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Västerbottensost mashed potato (potatismos)

Ingredients: 
1kg good all-rounder potatoes
150g butter
200-250ml warm milk
Salt, pepper, nutmeg, white wine vinegar
Grated Västerbottensost, to taste 

Preparation: 
1. Peel the potatoes and cut into smaller pieces. Wash the starch off them, then bring to the boil in salted water. Cook until soft, then drain (preserve water for gravy).
2. Add the cubed, cold butter to the potatoes and mash together – adding milk as you go along. Season well, then add cheese to taste.

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Traditional cream gravy (Gräddsås) 

1. When you’re finished cooking the meatballs, keep the pan on the heat. Ensure you have enough fat in there, if not, add a knob of butter to the pan and melt
2. Add a tablespoon of flour and stir, then add a splash of potato water with a bit of stock and whisk again as you bring to the boil.
3. Keep adding water until you have a creamy gravy, then add a good dollop of single cream and season with a few drops of soya, salt, pepper and a teaspoon of lingonberry jam or red currant jelly.  The colour of the gravy should be very light brown.

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Maira Gall