Swedish Meatballs
Meatballs a popular dish throughout Scandinavia they even appear on their open sandwiches. Swedish meatballs a simple but absolutely delicious and make a good weekday meal accompanied by new potatoes tossed in a little butter. I like to make a serve my meatballs with a simple cream sauce prepared by just adding a little stock to the cooking pan with cream.
Wine Recommendation: Syrah based wine from the South of France should work well. See The Mixed Case for details.
Portions: 6 Portions
Preparation: 15 minutes
Cooking: 10-15 minutes
Ingredients
Meatballs
- 300g beef mince (lean)
- 300g pork mince (lean)
- 1 small onion, peeled and finely chopped
- 1 tbsp parsley, finely chopped
- pinch of grated nutmeg
- 2 tbsp plain flour
- 150ml double cream
- freshly ground black pepper and maldon salt
- 3 tbsp butter
Sauce
- 100ml lamb or beef stock
- 200ml double cream
To Serve
- boiled new potatoes tossed in butter
- braised red cabbage
- or green vegetable of your choice eg. Savoy cabbage
Method
- Meatballs: Melt 1 tablespoon of butter in a saucepan over a moderate heat. Add the onions to the pan and sweat them for 2-3 minutes until they are transparent an soft. Remove the onions from heat and allow them to cool.
- Place the mince in a bowl with the onion, parsley, nutmeg, flour, salt and pepper and cream. Beat the mixture together with a wooden spoon until is firm and the ingredients are well combined. Cover the bowl with cling film and place it in the refrigerator for 30 minutes to 1 hour.
- Remove the mince from the fridge and form it into round balls with damp hands. Place the meatballs on a floured tray and cover them with cling film and refrigerate until ready to cook.
- Melt the butter in a large frying pan over a moderate heat. Place the meatballs in the pan and cook them for 4-5 minutes on each side so that they are brown and cooked through. Remove the rissoles from the pan and serve or keep them warm until ready to serve.
- Sauce (optional): Add the stock and cream to the meatball cooking pan. Increase the temperature to high and simmer the sauce for 3-5 minutes. Serve or keep warm until ready to serve.
- To Serve: Serve the meatballs with a little sauce (optional) with new potatoes and red cabbage or vegetable of your choice.