Meatballs! Swedish ones!
Thanks to our friend and baby sitter Caroline, we have been introduced to the wonders of Swedish cooking.
And since the weather has cooled somewhat, I thought it would be a good idea to post this recipe….meat balls, or köttbulle.
Caroline and her family usually make miles and miles of meatballs and this typically is done at Christmas time, so I’m a little premature….but they are great for making in bulk and freezing. So unless you have an Ikea near you where you can buy them in large packets, get cracking on these!
- 1.5 lbs ground beef
- a little under 1lb ground pork
- 1 yellow onion, diced
- 1/4 cup milk
- 2 eggs
- 3 tbs bread crumbs
- salt + white pepper
- butter for frying
- One cup heavy cream
- 2 teaspoons soy sauce
Mix milk and breadcrumbs and let it sit until it is thick.
Mix the meat with onions and egg, then add the milk/bread mix + salt and pepper.
With floured hands, roll the mixture into small 1 inch balls and fry on a medium low heat until cooked, about 20 minutes, turning over as needed (let them sit for about 3 minutes before flipping the first time)
For the gravy, keep the fat and juices in the pan after removing the meatballs. Add a cup of heavy cram to the pan and mix well. You can add a little bit of soy sauce at this point for colour and flavour. If necessary add a little corn starch to thicken, and let it simmer for 10 minutes.
A note for the health conscious: If you are weary of frying, the meatballs can be cooked in an oven on a lined baking sheet…375 F / 200 C until nicely browned, about 35 to 40 minutes. (Check them around 30 minutes, you don’t want to overcook them)
Serve with the gravy and Lingonberry Jam, boiled baby potatoes and a nice glass of wine.