Tuesday, 19 January 2016
Real Swedish meatballs
Why go to IKEA when you can serve real, hearty Scandi comfort food at home?
- 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.
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).