Swedish meatballs

March 30 2014
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 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. Total Chris food! But I’ll take an extra helping of your delicious mashed potato and sweet potato for myself!

  2. 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!

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