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Swedish meatballs

2014 March 30
by emma

swedish meatballs

I don’t know how Swedish these actually are so if anybody from Sweden is reading, apologies!  They are, though, creamy and flavourful and pretty easy to make however I will say, you need to use a non-stick pan to sauté meatballs (I always forget and they stick like crazy).  You could use any type of mince you like, beef, pork or chicken or even a mixture but I’ve been getting into delicately flavoured and textured minced turkey lately as it tastes great, is really versatile and healthy.

These meatballs are total comfort food; crispy and browned on the outside with subtly sweet all-spice flavour and a luscious, creamy sauce.  They’re great served with basmati rice but even better with fluffy mash – I just so happened to make some recently and it was a perfect pairing.

You could also slice off a decent piece of a baguette and use this as a filling for an epic meatball sandwich if that’s your thing.

swedish meatballsswedish meatballs

whisk eggswedish meatballs

swedish meatballs
swedish meatballs

Recipe for Swedish meatballs:

Meatballs:
500g ground turkey
Freshly ground sea salt and black pepper
1/4 tspn ground cinnamon
1/4 tspn ground nutmeg
1/4 tspn ground cloves
1/3 cup spelt breadcrumbs
1 large egg, whisked
20mls grapeseed oil

Sauce:
1 x 20ml tblspn grapeseed oil
1 small onion, diced
2 cloves garlic, crushed
2 x 20ml tblspns unsalted butter
2 x 15ml tblspns flour
1 low sodium chicken stock cube dissolved in 310mls boiled water (1 1/4 cups)
2 tspns Dijon mustard
Shake of Worcestershire sauce
120mls low fat sour cream
Handful flat leaf parsley, chopped finely

Mashed potato, bread or rice to serve

Meatballs:
Place all ingredients except oil into a glass mixing bowl and gently combine, using very clean hands (or use a spoon if you prefer).  Don’t over-mix.  Roll into balls using a heaped kitchen tablespoon (about 2.5cm in diameter).  You should have 16 all up.

Heat oil in a non-stick pan over high heat and add meatballs carefully, using tongs to turn until golden brown and sealed and almost cooked through – you may need to turn the heat down a little if they start to burn.  Remove meatballs onto a plate.

Sauce:
Using the same pan, turn heat to medium/low, then add oil to the pan; add onion and garlic and stir until onion is transparent.  Add butter until hot then add flour and stir for a minute or so.  Add 1 cup prepared hot stock, stirring to pick up the bits on the base of the pan.  Allow to reduce a bit, simmering for a minute or two, then add mustard and Worcestershire sauce, stirring to combine then add sour cream and simmer until thickened – add the remaining 1/4 cup of stock if you feel it’s too thick.  Add in meatballs and simmer for a few minutes to cook completely and heat through.

Take off pan, add parsley and stir through.

Serves: 4 with sides such as rice, mash and other vegetables or 2 as a main on it’s own

    4 Responses leave one →
    1. March 30, 2014

      Total Chris food! But I’ll take an extra helping of your delicious mashed potato and sweet potato for myself!

    2. March 31, 2014

      Moreish looking meatballs! Would love to mop up that sauce with rice, etc. Yum. :)

    3. March 31, 2014

      So I don’t eat meat, but that sauce sounds stupendous and easily vegetarianizable (that SHOULD be a word!) and I totally plan on using it for lentil meatballs. Yum!

    4. March 31, 2014

      Thanks all! :)

      Joyti, the sauce would be amazing with lentil meatballs!

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