Swedish Meatballs Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Swedish meatballs, the recipe of which is described in this article, can be used for both the first and second courses. One serving of meatballs contains approximately 414 kcal, 15 g of protein, 33 g of fat and 12 g of carbohydrates. This is a traditional Swedish dish. In soups, these meatballs are used extremely rarely. Mostly served only with second courses.

Meatballs are prepared only in creamy and lingonberry sauce. Meat balls are not only juicy, but also very tasty. Experiments with the second course surprise with their unusualness and bold decisions. For example, meat balls are even served with berry jam.

Classic recipe

Swedish meatballs, the recipe of which can be called a classic, are prepared from two types of minced meat, cream and a number of affordable and inexpensive products. To make meatballs you will need:

• 300 g each of minced pork and beef;
• two small onions;
• one chicken egg;
• 50 g breading (can be replaced with staleloaf);
• 50 ml cream (or 100 ml village milk) with 20% fat;
• two small boiled potatoes;
• a couple of garlic cloves;
• 5 tbsp. l. butter;
• ground white pepper and s alt to taste;
• 3 tbsp. l. vegetable oil.

Cooking method

First, breadcrumbs or loaf are moistened with cream. Finely chopped onion and fried in butter until golden brown. Then both types of minced meat are mixed. An egg, fried onion and finely grated (or squeezed through a press) garlic are added to the container. The moistened loaf is thoroughly kneaded by hands and added to the meat mass. Everything mixes well. Boiled potatoes are peeled and mashed. Then it is added to minced meat. The taste of vegetables in the dish will not be felt. Potatoes are only added for a more delicate meatball texture.

S alt and pepper are added to the meat mass, and everything is thoroughly mixed. Medium round balls are molded (for first courses they should be half as large). Makes approximately 30 meatballs. Then they are put in the refrigerator for 40 minutes. This is to keep the balls in shape while they cook.

Vegetable oil and butter are heated in a frying pan at the same time. Swedish meatballs are laid out in several pieces on a hot surface and fried over high heat until browned on all sides. If you process them all at once, then in this case they will turn out to be stewed. Fried meatballs are laid out on a baking sheet and sent to an oven preheated to 180 degrees. They get out of there in 20 minutes. Swedish meatballs are laid out on a plate with a side dish and poured with sauce. A bowl of berry jam is placed next to it.

Classic Swedish Meatball Cream Sauce

Meat dishes are most often served with a variety of gravy. Lots of sauce options. For example, one of the most common would require:

• 150ml 20% cream;
• 300 ml beef broth;
• 30g flour;
• 50g butter;
• ground white pepper and s alt to taste.

Ikea Swedish meatballs, the recipe of which is described in this article, are most often served with a creamy sauce. It cooks very quickly and simply with continuous stirring. Pour butter into a frying pan and melt over medium heat. Flour is added, meat broth is poured.

At the same time, the sauce continues to stir constantly so that flour lumps do not appear. After the broth, cream is slowly poured in. The sauce should be like liquid sour cream and flow freely from a spoon. If the mass turns out to be very thick, a little more broth is poured into it. S alt and ground white pepper are added to the finished sauce to taste.

Berry Meatball Jam Sauce

For berry jam you will need 100 g of cranberries and 50 g of granulated sugar. The sauce is made very quickly. Swedish meatballs with lingonberry sauce - exquisite andAn unusual dish that you can now try not only in restaurants, but also at home. For berry sauce, you will need fresh or frozen lingonberries. She is covered in sugar. Three tablespoons of water are added to the mass. The container with the sauce is put on fire. The mass is brought to a boil, then all the berries are carefully crushed. Next, the sauce is simmered over low heat until thickened, cooled and put into small bowls, which are served with meatballs.

How to cook meatballs in a slow cooker

How to cook Swedish meatballs in a slow cooker? For this you will need:

• 200 g each of minced pork and beef;
• half a cup of breadcrumbs or breadcrumbs;
• 50ml milk;
• one chicken egg;
• two cloves of garlic;
• pepper and s alt to taste.

For the sauce you need to take:

• two tablespoons of flour;
• 300 ml beef broth;
• 100 ml milk;
• two tablespoons of butter;
• s alt to taste.

The cooking method is very simple. In a deep container, mix all the ingredients for minced meat and mix thoroughly. A little oil is poured into the multicooker bowl. Balls are molded from minced meat and laid out in the capacity of the unit. As soon as all the meatballs are stacked, the multicooker closes with a lid and turns on the “Frying” mode.

While the Swedish meatballs are cooking, the sauce is being made. To do this, the butter is heated in a pan, flour is added to it, and the massstew for 5 minutes with constant stirring. Then milk and warm broth are gradually poured in. S alt and sauce are added, everything is cooked until lightly thickened.

Features of Swedish Meatballs

Swedish meatballs, like any other dish, have their own cooking characteristics. They also have another name - Schöttbuller (meatballs). Minced meat for them should be quite fatty, so a mixture of beef and pork, taken in equal proportions, is ideal.

Breadcrumbs or a long loaf can be replaced with young wheat germ. Of the spices in the dish, ground white pepper is a must. You can diversify the dish with nutmeg. For less fatty meatballs, bake them in the oven right away.

How to serve?

Swedish IKEA meatballs, the recipe of which is described in this article, are served with potatoes or vegetables. Cream or berry jam is used as a sauce (you can combine them). The dish is complemented with chopped pickles.