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Swedish Meatballs

Swedish Meatballs

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4.9 from 8 reviews

  • Total Time: 24 mins
  • Yield: 4 (makes approx 20 meatballs) 1x

Ingredients

Scale

MEATBALLS

  • 500 g (1 lb 2 oz) combined minced (ground) pork and veal (substitute with beef or use all pork)
  • 1 large onion, grated
  • 1 cup (100 g) breadcrumbs
  • 1 egg
  • ½ tsp sea salt flakes
  • 1 tbsp milk

SAUCE

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp plain (all-purpose) flour
  • 2 cups (500 ml) water
  • 1 tsp beef stock powder (bouillon)
  • ½ cup (125 ml) thin (pouring) cream or thickened (heavy) cream

CUCUMBER SALAD

  • 2 cucumbers, sliced
  • 1½ tbsp apple cider vinegar
  • 1 tbsp finely chopped fresh dill
  • 1 tsp sea salt flakes 

TO SERVE

  • 1 tbsp finely chopped fresh chives
  • Pasta or mashed potato
  • Cranberry sauce (see note 1)

Instructions

  1. Add the meatball ingredients to a large bowl and use your hands to combine. Roll the mixture into meatballs, slightly smaller than a golf ball.
  2. Heat the olive oil in a large frying pan over medium–high heat. Cook the meatballs, turning frequently, for 2–3 minutes until browned. Remove them from the pan and set aside (they will still be raw on the inside).
  3. Turn the heat down to medium and add the butter to the same pan.
  4. Once the butter is melted, add the flour. Use a whisk to stir for 1 minute. Once a paste is formed, add the water and stock powder. Continue whisking until the sauce begins to thicken (it will be very thin, like water initially). Return the meatballs to the sauce and cook for 8 minutes.
  5. Add the cream and cook for a further 2 minutes.
  6. To make the cucumber salad, combine the ingredients in a bowl.
  7. Garnish the meatballs with the chives and serve with pasta or mashed potato, cucumber salad and cranberry sauce.

Notes

Note 1 – Traditionally, lingonberry jam is served with Swedish Meatballs. Cranberry sauce is the perfect substitute, accessible at most major supermarkets. It is tangy and sweet and pairs perfectly with the creamy sauce. 

MAKE AHEAD

Refrigerate pre-made, uncooked meatballs for up to 3 days in an airtight container, or freeze for up to 3 months. Store the meatballs with baking (parchment) paper in between the layers to stop the meatballs sticking. Thaw completely overnight in the fridge before use. Cook as per the recipe. 

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Category: pork, meatballs
  • Method: deep pan
  • Cuisine: Swedish

Find it online: https://simplehomeedit.com/recipe/swedish-meatballs/