There are as many recipes for Swedish meatballs as there are families in Sweden. Traditionally they’d be a weekly item on the menu along with Torsdagssoppa (split pea soup), using up leftovers from the Sunday joint. There were always discussions around our family table about whose recipe was best, Grandpa liked them to be soft on the inside and crisp outside, whilst Great Uncle Ax liked them more solid and well cooked; even within one family the recipes differ. These are not Ikea meatballs made at home, but our old family recipe, just as Grandpa liked them, browned on the outside, soft and moist on the inside with a hint of allspice. Then using the juices from the pan and a little cream, a fantastic sauce is created – rich and savoury.
Swedish Meatballs are a mix of beef and pork mince, I use a couple of sausages for the pork mince as it’s an easy way to buy just a small amount of mince. It is easier to roll the meatballs if your hands are damp as it stops the meat from sticking to your hands. It’s very important to cook the onions before mixing with the mince as the meatballs don’t cook for long enough to cook the onions. Once the meatballs have been rolled you can freeze them at that point and cook in the oven from frozen. Or you can cook them and then serve or freeze and again heat in the oven from frozen.
- 50g white breadcrumbs
- 200mls milk
- 1tbsp butter
- 100g grated or very finely chopped onion
- 500g beff mince
- 130g pork mince or two large pork sausages
- 11/2 tsp ground allspice
- 1tsp salt
- ½tsp ground white pepper
- 1egg beaten
- 2tbsp olive oil
- 250mls double cream
- Soak the breadcrumbs in the milk and set aside
- melt the butter in a small frying pan and cook the onion until it's transluscent but not brown, set aside to cool.
- Mix the beef mince and pork mince together ensuring they are evenly mixed, add the spice and seasoning.
- The breadcrumbs should have absorbed all the milk, add this to the the mince, with the cooled onions and the egg. Mix well using your hands is best, work until the mixture is smooth.
- Wet your hands and using a teaspoon, spoon the mixture one teaspoonful at a time and roll into a ball. Set aside on a piece of baking parchment or foil. Continue until all the mixture is used.
- At this point you can freeze the meatballs.
- Preheat the oven 180c; 160c fan assisted; 350f; gas mark 4
- If using immediately, heat the oil in a large frying pan and carefully place the meatballs in the pan, in order not to flatten them. Roll them around in the pan as they brown in order to keep the ball shape.
- Once they are browned all over transfer to the oven for 15 minutes until cooked through.
- Remove from the oven and put the meatballs on a dish. Add the double cream to the pan and cook over a moderate heat until it thickens. Serve with the meatballs.
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