Recipe - Swedish Meatballs

Recipe - Swedish Meatballs

Jessica Karlsson (Sweden)

Swedish meatballs are probably one of the best-known Swedish cooking specialties. Here you have the recipe.

For 4-5 portions you need:

400g (1 pound = 454 g = 16 oz) of mixed minced meat (50% pork, 50% beef)

¾ dl of bread crumbs (1 dl = 2/5 cup)

2 dl milk

1 – 1.5 teaspoon salt

½ teaspoon black pepper

2 tablespoon grated onion

1 egg

Preparing:
First of all mix the bread crumbs with the milk. Let it stand for 10 minutes, otherwise the meatballs may get a taste of bread. Meanwhile, mix the minced meat with the salt. Add pepper and the onion.

Add the milk and bread crumbs mixture, and the egg. The egg makes the whole mixture more porous and easier to fry. Mix the ingredients well, but don't overdo which could result in the fat escaping from the meat. Don't use a kitchen mixer; use a fork or your hands!

Frying:
Roll the mixture until they have the shape of a ball, use your hands and don’t make the balls too big (about 20 - 25 mm in diameter). Wash your hands in cold water; it will make the rolling easier. Place the balls on a cutting board that has been rinsed in water (prevents the balls from sticking). Heat butter in a hot frying pan. Place the balls in the pan, but not all at once. Shake the pan often so the meatballs can get fried on all sides. Once they have obtained a golden brown colour, reduce the heat and let them fry for another 3 - 5 minutes, depending on size. Do not cover the frying pan.

The gravy:
After each batch of fried meat balls, pour some water into the frying pan and stir. Pour the water into a pot. This is the base for the gravy. When finished frying, stir flour (mix with cold water before adding) into the gravy and add spice with soy sauce.

Suggestions for serving:
Swedes enjoy their meatballs with boiled potatoes and something we call lingonsylt, which taste almost like cranberries. Pour the gravy over the meatballs and potatoes when serving.

Preparing: First of all mix the bread crumbs with the milk. Let it stand for 10 minutes, otherwise the meatballs may get a taste of bread. Meanwhile, mix the minced meat with the salt. Add pepper and the onion.

The gravy: After each batch of fried meat balls, pour some water into the frying pan and stir. Pour the water into a pot. This is the base for the gravy. When finished frying, stir flour (mix with cold water before adding) into the gravy and add spice with soy sauce.

Suggestions for serving: Swedes enjoy their meatballs with boiled potatoes and something we call lingonsylt, which taste almost like cranberries. Pour the gravy over the meatballs and potatoes when serving.

Preparing:
First of all mix the bread crumbs with the milk. Let it stand for 10 minutes, otherwise the meatballs may get a taste of bread. Meanwhile, mix the minced meat with the salt. Add pepper and the onion.

The gravy:
After each batch of fried meat balls, pour some water into the frying pan and stir. Pour the water into a pot. This is the base for the gravy. When finished frying, stir flour (mix with cold water before adding) into the gravy and add spice with soy sauce.

Suggestions for serving:
Swedes enjoy their meatballs with boiled potatoes and something we call lingonsylt, which taste almost like cranberries. Pour the gravy over the meatballs and potatoes when serving.