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Swedish meatballs: a dish that promises comfort and flavour in every bite. If you’ve ever wondered how to master the art of making Swedish meatballs, you’re in the right place.
These heavenly Swedish Meatballs are a homemade version of the iconic Ikea meatballs, offering an easy alternative to assembling flat-pack furniture. Crafted to perfection, these meatballs boast a delightful softness and juiciness that is enhanced by the infusion of classic spices like allspice. The pièce de résistance lies in their indulgent coating of a sauce so deliciously rich that it practically begs for bread-mopping.
This fantastic recipe comes from RecipeTinEats: Dinner by Nagi Maehashi, who happens to be Australia’s favourite cook – and rightfully so!
MEATBALLS
- 2 slices white sandwich bread , crusts removed, chopped into small cubes
- 1 onion , small (brown, white or yellow)
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) , or sub with more beef
- 1 egg
- 1/4 tsp ground nutmeg , preferably freshly grated
- 1/4 tsp All Spice powder
1/4 tsp black pepper - 3/4 tsp salt
- 1 tbsp oil
GRAVY
- 40g / 3 tbsp butter , unsalted
- 3 tbsp flour
- 2 cups beef broth/stock (salt reduced), or sub with chicken
- 1/2 cup heavy / thickened cream
Instructions to make Swedish Meatballs
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Grate onion using a standard box grater (see video).
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Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
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Add remaining Meatball ingredients EXCEPT oil. Mix well.
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Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
COOKING
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Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
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If there is lots of oil, pour off excess and discard. Lower heat to medium.
GRAVY
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Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
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While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
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When the liquid is simmering, add meatball and juices pooled on plate.
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Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
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Add cream, simmer for a further 2 minutes then remove from stove.
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Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
Source: https://www.recipetineats.com/
CHECK OUT: Jamie Oliver’s roasted cauliflower recipe
Recipe Notes for Swedish Meatballs:
1. Bread – just plain white sandwich bread. Wholemeal also fine. If you use one with grains or seeds, you’ll end up with the seeds in the meatballs.
Make your own Emergency No Yeast Bread (this works great with meatballs, I used it last week) and this simple Artisan Bread also works great!
2. Meat – mix of pork and beef is part of the authentic flavour of Swedish Meatballs, and pork makes the meatballs extra soft and juice. But you can use all beef or all pork. You could also make this with chicken or turkey!
3. All Spice – smells like cloves, it’s a particular type of spice sold in everyday grocery stores, costs no more than usual spices. Substitute with Mixed Spice, or equal parts nutmeg, cinnamon and cloves.
4. Cream v Sour Cream – The jury is out on whether it should be made with sour cream or normal cream. Most recipes tend to use cream. If you like the slight tang from sour cream (like with Stroganoff sauce), go ahead!
Yoghurt can also be used, as well as reduced fat and pouring cream. The gravy might need an extra minute or two to thicken, and obviously won’t have as rich a mouthfeel (because it’s lower fat). But still a creamy texture to the gravy – it will still look like the photos and video!
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