Sweden - Meatballs

sweden-meatballs
sweden-meatballs

Who gets excited about the Swedish meatballs when they go to IKEA?

I figured I'd pull an IKEA and make my own meatballs. The base was a smooth mashed potato, followed by delicious meatballs and drizzled with creamy gravy. So good. I kept getting a spoonful of gravy while it was cooking and then proceeded to completely clean my plate. Sure the meatballs from IKEA are good, but I guarantee you will enjoy these. Plus, at least when you make them at home, you won't be tempted to buy all the things there that you don't really need. 


Ingredients

  • 3/4 cups heavy cream

  • 2 slices white bread

  • 12 oz ground pork

  • 12 oz ground beef

  • Allspice

  • 1 egg

  • 1 yellow onion (minced)

  • Salt and pepper

  • 2-4 tbsp butter

  • 3 tbsp flour

  • 3 cups beef stock

Instructions

  1. To make the meatballs, place 1/2 cup of the cream and the white bread in a small bowl. Let it sit for about 5 minutes, or until the bread is soaked and soft. Transfer only the bread to a large bowl and set the cream aside with the other 1/4 cup of cream. 

  2. In the large bowl, add in the pork, beef, allspice, egg, and onion. Finish by seasoning with salt and pepper. Give it a good mix with your hands until it is thoroughly combined. The original recipe says you can shape these into about 30 meatballs. I couldn't get that many so just form as many as you can, about the size of a ping-pong ball.

  3. In a large pot over medium heat, add the butter. I have you using a pot because you'll be needing to put all the meatballs at a later step. Because of the amount, you will have to work in batches. Add the meatballs and cook until browned on all sides and almost cooked through, about 10-12 minutes. If you made the meatballs a little bigger, you will want to brown them slightly longer. You'll be simmering these in the broth and cream in a few steps, where they will finish cooking so don't worry about making sure they are fully cooked. When a batch is done, set them aside. 

  4. Adjust to medium-high heat. Add the flour and stir until it's well incorporated to make a roux. If the butter has pretty much disappeared from the meatball frying step, add another 2 tablespoons of butter. Whisk the butter and flour together for about 3-5 minutes before adding in the beef stock. Bring the stock to a boil, add the cream, and gently place in all the meatballs. 

  5. Reduce the heat to medium, cover, and cook for about 5 minutes. Take out a meatball and check for doneness to ensure it's fully cooked. Season the pot with salt and pepper and give it a final stir. 

Note: The best way to serve this is with mashed potatoes and a side of jam or preserves. Enjoy! 

Recipe adapted from Saveur.

Print the recipe
 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


recent recipes