In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, mixed with breadcrumbs soaked in milk and finely chopped (fried) onions, some broth, and, occasionally, cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam/preserves, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 1 medium onion, finely chopped
• ½ cup breadcrumbs or panko (Japanese white breadcrumbs)
• 4 Tbsp milk
• 450 gr/ 1 lb ground beef
• ¾ tsp salt
• 1 pinch (1/16 tsp) pepper
• 1 pinch (1/16 tsp) nutmeg
• 1 egg
• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 240 ml/ 1 cup hot water
• 240 ml/ 1 cup hot milk
• 5 Tbsp heavy whipping cream
• 2 Tbsp liquid of sour cherry preserves, lingonberry or cranberry preserves/jams
• Vegetable oil
◊ In a medium-size, deep, non-stick pot (which has a lid), heat 1 Tbsp oil on medium. Add the cut onion and stir several times until the onion is caramelized. Turn off the heat. Scoop/drain out the caramelized onions and set aside.
◊ Leave the pot with any oil left in it, as it will be used again to fry the meatballs.
◊ In a medium bowl, soak the breadcrumbs with 4 Tbsp of milk. Using a spoon, mash the bread with the milk to soak evenly. Add it to the cooled, caramelized onion, beef, salt, pepper, nutmeg and egg. Knead until well combined.
◊ Using the palms of your hands, make meatballs the size of a walnut (makes about 18 meatballs). Place them in the cooled pot.
◊ Add 1 Tbsp oil to the pot and turn the heat to high. Once the skillet is well heated, bring down heat to medium and fry all sides of the meatballs. Remove the fried meatballs from the skillet as they are done, and set aside. Turn off the heat.
◊ With hot running water, rinse the inside of the skillet just to remove any oil and particles, and place it back on the stove.
◊ Turn on the stove to medium and put butter in the skillet. Once the butter is melted (don’t burn it), add the flour and stir to mix well, until the butter starts bubbling with big bubbles.
◊ Very carefully (as the mixture may splash) gradually add hot water, stir vigorously and gradually add hot milk. Continue stirring until the roux is smooth and creamy. Add the liquid of preserves (or the jam) and stir.
◊ Bring the heat to medium-low, add the fried meatballs to the roux, put the lid on the skillet and let simmer for 15 minutes.
◊ Add the heavy whipping cream and simmer for 2 more minutes.
◊ Serve with pasta or mashed potatoes and steamed vegetables.
~ Smaklig Måltid! ~
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