Real Swedish meatballs

Real Swedish meatballs

Why go to IKEA when you can serve real, hearty Scandi comfort food at home?

Meatballs

  • If using oats, soak them in the stock for 5 minutes. Mix the meat in a food processor with a good pinch of salt for a couple of minutes to ensure it’s blended.
  • Put the egg, flour, spices and soy or Worcestershire sauce in another bowl, season and mix with the soaked oats or breadcrumbs and onion, then add this to the meat – you’ll have a sticky mixture. Leave to rest for 20–25 minutes.
  • Heat a little butter or oil in a frying pan and shape one small meatball. Fry it then taste it and adjust the seasoning.
  • Dampen your hands to shape meatballs – each should be around 2.5 cm diameter.
  • Melt a knob of butter in a frying pan with a dash of oil and fry meatballs in batches for around 5 minutes; transfer to a warm oven.
  • Add another knob of butter to the pan if there’s not enough fat left in it. Whisk in the flour, then add a splash of stock and whisk again as you bring to the boil. Keep adding stock until you have a creamy gravy, then add the cream and season. The gravy should be very light brown.
  • To prepare the lingonberries, add the sugar and stir. Leave for a while then stir again, until the sugar dissolves and the berries have defrosted.
  • Serve with mashed potatoes.
  • Serves 6

    What you need:

    • 30g porridge oats or breadcrumbs
    • 150ml meat stock (beef or chicken)
    • 400g minced beef
    • 250g minced pork (minimum 10% fat)
    • 1 medium egg
    • 2½ tbsp plain flour
    • 1 tsp ground allspice
    • Dash of soy or Worcestershire sauce
    • 1 small onion, grated
    • Butter and oil, for frying

    For the cream gravy

    • Meat stock
    • 1 tbsp plain flour
    • A good glug of single cream

    For the stirred lingonberries

    • 250g frozen lingonberries
    • 100g caster sugar

    From The Scandi Kitchen by Brontë Aurell (£16.99, Ryland Peters & Small). 

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