The best thing to come out of Scandinavia isn’t the flat pack furniture but the Swedish Meatballs that came along for the ride! You know which ones I’m talking about & here’s the recipe!
Start off by peeling, dicing & boiling 2 potatoes then set aside to go cold.
Lightly brown 2 tablespoons of butter in a small frypan (I use Lurpak) & fry off 1 finely diced onion until it’s lovely & golden.
Mash up the cold potatoes but just them on their own, don’t bother to make a mashed potato!
Next, grab a mixing bowl & bung in 500g of pork & veal mixed mince, 1 egg, 1/2 cup thickened cream, 1/2 cup water, 1/4 cup rice crumb (you can use breadcrumb but the rice crumb is finer for better balls), the mashed spuds & finally the Fried onion. Mix that all up really well before seasoning with salt, white pepper & a pinch of allspice.
Time to get grubby! Pinch off bits of the mixture & roll into bite sized meatballs. Pop them on a baking paper lined tray then fry them off ever so slowly in a heart stopping amount of butter!
Right, for the luscious cream sauce you’ll need a medium saucepan. Over the lowest heat, melt 1 tablespoon of butter then remove from heat to stir in 1 tablespoon of flour. When that’s mixed in, return to the lowest heat & continue to stir to cook off the flour taste before adding in 1/2 cup thickened cream & 1 cup of beef stock. When that’s combined, give it a good splash of Soy Sauce! Stir again then season with salt & white pepper. Turn the heat up, stirring constantly, to thicken the sauce to your liking.
Serve with creamy mashed potatoes & it’s Chompin Time!