Swedish Meatballs

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!


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