Here is my Swedish meatballs recipe.
Everyone loves these Swedish meatballs you get from IKEA, which sort of bought these wonderful balls of tastiness to our shores. One year my eldest son asked to go there just to have their Swedish meatballs, he loved them so much, we then had to go to his favourite cake shop for a strawberry tart afterwards. After that, I decided I ought to work out how to make them at home, as we used to live quite a long way from our nearest big blue store.
Italian meatballs are traditionally cooked with a light tomato sauce, whereas these are cooked in a lovely creamy sauce, which makes them perfect for those cold winters. I found out recently that these Swedish meatballs, which seem as Swedish as ABBA and IKEA were originally from Turkey. They were bought to Sweden by King Charles XII in the 18th century as he loved them so much and who can blame him. Yummy.
These Swedish meatballs are traditionally served with Lingonberry Jam, which can also be bought from that store, or you can just use Cranberry Sauce. The tart taste goes really well with the creamy sauce the Swedish meatballs are cooked in.
Swedish meatballs contain the spice Allspice which is a dried berry from the Pimenta Dioica Tree which is a member of the Myrtle family. It has a taste of cloves, nutmeg and cinnamon and pepper. It has quite a strong flavour. I have put 2tsp of this spice in this recipe, but if it is a flavour you are uncertain of add less. Experiment with the flavours you enjoy. That is what cooking is all about.
This recipe makes approximately 55 Swedish meatballs. Just remember the freezer is your friend, so freeze the leftovers for those days when you are too rushed to start from scratch.
Ingredients (serves 9):
- 3 Slices of white bread made into breadcrumbs
- 150ml Milk
- 500g Minced Pork
- 500g Minced Beef
- 1 Large Egg
- 1 Red Onion finely chopped
- 2 tsp Ground Allspice
- 30g Butter
- 2tbsp Olive oil
- 1tbsp Cornflour
- 510ml Hot Water
- 200g Sour Cream
- 4tbsp Double Cream
- Salt and Pepper
- Cranberry Sauce
- Soak the breadcrumbs in the milk for 30 minutes, or until the milk is absorbed.
- In a large bowl mix the minced pork, minced beef, chopped onion, 2tsp allspice (if you are unsure of the strength of this spice just add 1tsp) and the egg and soaked breadcrumbs (don’t forget to add some salt and pepper).
- Get your hands into the bowl and give it a good mix, until all the meatball ingredients are thoroughly mixed together.
- Once mixed, make into walnut-sized balls and place on a baking tray – you might have to do this in two batches, as it makes approximately 55 meatballs.
- Put the first batch in the oven and cook for 20 minutes until browned.
- When all the meatballs are cooked, put to one side while you make the sauce.
- In a pan melt the butter and olive oil, sprinkle with the cornflour and mix until smooth and golden, a bit like a roux.
- Gradually stir in the hot water over a gentle heat.
- The sauce will thicken slightly, now add the sour cream (the sauce might look as if it has separated a bit, but don’t worry).
- Add the 4tbsp of double cream, to add a bit of luxury.
- Once the sauce is made taste and season.
- Combine the sauce and bring to the boil and simmer for 15 minutes, or until the sauce is thick and creamy and the meatballs are hot.
- Check the seasoning.
- Serve with mashed potatoes and cranberry sauce.