Make your own Swedish meatballs
Scroll to find recipes for both traditional meatballs and veggie 'meatballs'.
Classic recipe – ingredients
(4–6 servings)
Meatballs
500 g (18 oz) ground (minced) beef/pork mixture
150 ml (4/5 cup) milk
75 g (¾ cup) white breadcrumbs
1 egg
1 onion
salt, white pepper
ground allspice
Brown gravy
2 tbsp butter
2 tbsp wheat flour
4 dl meat stock
½ dl double cream
2 tsp Chinese soy sauce
1 pinch black pepper
1 tbsp apple sauce or jelly (optional)
Preparation
Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat, preferably in a food processor, with the onion, egg, milk–breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm.
Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.
Brown a generous pat of butter in a frying pan, and when it ‘goes quiet’ place the meatballs in the pan and let them brown on all sides. Shake the frying pan often.
For the gravy, melt the butter in a pan. Stir in the flour. Add the stock little by little, while stirring. Bring to the boil and simmer for 3–5 minutes. Add cream and flavour with soy, pepper and the optional apple sauce or jelly.
Serve with mashed or boiled potatoes and raw stirred lingonberries.
Enjoy!
