Sunday, June 28, 2015

Swedish Meatballs

Swedish Meatballs with Lingonberry Jam

Really tasty!  And not too difficult to make.  Next time, I will figure out how to get them to keep their round shape ---as mine flattened out.  
I found lingonberry jam made in Sweden in our international aisle.  It tastes a little like cranberry sauce.  

Swedish Meatballs
(adapted from Simply Swedish)

Serves 4

2 potatoes (floury variety) -- I used two baking potatoes
400 g mixed pork/beef mince - I used 1 lb. pork/beef ground beef mix
50 ml milk (about a 1/4 cup)
1/4 yellow onion
1/2 - 1 t. salt
3 pinches ground white pepper (I used black)
1 egg
2 T. butter

2 T. flour (I used gravy flour)
400 ml water  and 1 T. beef bouillon, concentrated (I used 1.5 cups chicken stock)
100 ml cream (I used 1/2 cup half and half)
1/2 t. dark soy sauce (I used Worcestershire sauce)
salt and pepper

Serve with:  lingonberry jam, boiled potatoes, boiled carrots

Peel the potatoes and boil them until completely soft.  Pour away the water and let the potatoes steam off and cool.  (I microwaved my potatoes in their jackets until soft -- about 8-9 minutes.  Then let them cool. Then peeled them. And pressed them through a food mill.)
Put the minced meat in a bowl, press the potatoes and mix in with the milk.  Peel and finely grate the onion and use this to season the meat mixture along with salt and pepper.  Crack in the egg and work to a smooth mixture.
Make meatballs equal in size so they cook through at the same time, then fry them in a pan with butter until golden brown. Put the meatballs in a dish and keep warm or lay directly on the table with the rest of the smorgasbord.
Sprinkle the flour in the frying pan while stirring to prevent it from clumping together.  Whisk in the bouillon and cream, allowing it all to simmer for 3-5 minutes so the flour has time to swell before adding the soy sauce.  Salt and pepper to taste.
Serve the meatballs either as part of a smorgasbord or as a complete meal with sauce, potatoes and lingonberry jam.


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