Recipe: Swedish Meatballs
Never had a Scandinavian dish before? This Swedish Meatball recipe will have you curious for more... it's creamy, it's meaty, and it has a delicious sweet touch of lingonberry! A perfect dish to WOW your friends and family.
For The Meatballs
- 1 large brown onion
- 1 tbsp rapeseed oil
- 50 g fresh breadcrumbs
- 100 ml double cream
- 250 g pork mince
- 250 g beef mince
- 1 tsp allspice powder
- 1/2 tsp nutmeg
- 2 tsp soft light brown sugar
- 2 tbsp rapeseed oil
For The Sauce
- 1 tbsp salted butter
- 1 tbsp plain flour
- 300 ml beef stock
- 1 tbsp lingonberry jam
- 1 tbsp double cream
- 1 tbsp sour cream
- 1 sprig parsley, finely chopped
- 1 sprig dill, finely chopped
- 4 tbsp lingonberry jam
- 100 g fresh raspberries
- 1 sprig dill
- 4 portions mashed potatoes
Make The Meatballs
Peel and finely dice the onion. Heat the oil in a frying pan over a medium heat and add the onion. Fry gently for 20 minutes, until golden brown and soft, then leave to cool.
Tip the breadcrumbs into a small bowl and pour in the cream. Soak for 10 minutes.
In another mixing bowl combine the pork and the beef. Add the allspice powder, nutmeg and brown sugar with the soaked bread and the cooled onions.
Shape And Brown
Shape the meatballs into ball, slightly smaller than a golf ball.
Use the frying pan used for the onions and add another 2 tbsp of oil. Heat over a high heat.
Add the meatballs and coat them in the oil.
Leave them to brown, turning every few minutes to colour evenly. Cook for 5 minutes, then remove from the pan to a plate.
Make The Sauce
Add the butter to the pan and heat until it melts and bubbles. Stir in the flour to make a roux and cook out for a few minutes.
Pour in the beef stock a little at a time, stirring each time until the sauce becomes smooth.
After adding all of the beef stock, scoop in the lingonberry jam and let it melt into the sauce, then return the meatballs to the pan. Simmer for 10 minutes to cook the meatballs through.
When ready to serve add the double cream and the sour cream along with the chopped herbs and stir them into the sauce.
Serve a good scoop of mash with a bunch of meatballs and a generous helping of sauce on each plate. Add a spoon of lingonberry jam, a few fresh raspberries and a few sprigs of dill.
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