Real Swedish meatballs

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

Meatballs

 

  1. 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.
  2. 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.
  3. Heat a little butter or oil in a frying pan and shape one small meatball. Fry it then taste it and adjust the seasoning.
  4. Dampen your hands to shape meatballs – each should be around 2.5 cm diameter.
  5. 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.
  6. 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.
  7. 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.
  8. 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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