Swedish meatballs: recipe, composition, ingredients

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

The recipe for Swedish meatballs will especially appeal to hostesses who want to please gourmets, lovers of extraordinary views on familiar treats. Graceful meatballs are served in a shroud of delicate creamy sauce or with unusual fruit and berry dressings.

Swedish classic. Ground beef meatballs

The cooking technology of this dish surprises with its simplicity. A simple combination of products, a minimum of culinary processes and time spent, but a surprisingly satisfying result worthy of Swedish restaurants.

Used products:

• 760g ground beef;
• 150g butter;
• 110g breadcrumbs;
• 90g plain flour;
• 60g chopped onion;
• 30g chopped parsley;
• 25g French mustard;
• 380 ml beef broth;
• 110 ml heavy cream;
• 26ml olive oil;
• 1 large egg;
• nutmeg, garlic, marjoram, cloves.

Cooking process:

1. In a medium bowl, mix ground beef withbeaten egg, season with s alt, spices.
2. Shape the resulting mass into neat meatballs of different sizes.
3. Heat olive oil and a little butter in a saucepan, fry Swedish meatballs for 6-8 minutes on both sides.
4. Cover the bowl of browned beef balls with plastic wrap.
5. Add remaining butter and flour to skillet and mix until golden.
6. Slowly pour in the broth, cream, French mustard and mix well.

Bring sauce to a boil, cook until creamy. Add spices according to your own taste preferences. Transfer the warm meatballs to the pan, simmer in the dressing for 2-3 minutes.

Jamie Oliver's Easy Recipe: Swedish Meatballs

Scandinavian classic by culinary genius Jamie Oliver is not much different from the traditional recipe. The meter uses several types of minced meat and assorted fragrant spices.

Used products:

• 320g minced pork;
• 310g ground beef;
• 75 g of biscuits;
• 1 big egg;
• 100 ml milk;
• Italian herbs, olive oil;
• mustard seeds, red pepper.

Cooking process:

1. Mix two types of minced meat with egg, milk and breadcrumbs.
2. Divide the resulting mass into two parts, form two oblong sausages.
3. Cut each"snake" into 14-17 parts, from which form elegant Swedish meatballs.
4. According to the recipe, ready-made balls should be kept in the refrigerator for about an hour.
5. Fry appetizing preparations in a hot frying pan for 10-15 minutes, sometimes carefully turning the meatballs.

Serve a ready-made treat with potato or rice garnish, don't forget the refreshing salad greens. Sprinkle tender meatballs with green onion, dill, parsley before serving.

How to make a creamy marinade? Secrets and subtleties

Swedish meatballs with bechamel sauce - restaurant classics. This topping is easy to make, all you need is some creamy ingredients and culinary inspiration.

Used products:

• 400 ml milk;
• 110g grated Parmesan;
• 65g plain flour;
• 35g butter;
• nutmeg, thyme, oregano.

Cooking process:

1. Heat the milk without boiling it.
2. Melt the butter in a separate saucepan over low heat.
3. When the ingredient starts bubbling, add the flour.
4. Beat the ingredients until a golden paste forms.
5. Whisking constantly, add hot milk in a thin stream.

Cook the tender creamy sauce for the next 8-10 minutes until it thickens. At the final stages of cooking, season the fragrant mass with nutmeg, grated cheese.

Perfectly tender Swedish meatballs withlingonberry sauce

The berry piquancy of lingonberry dressing harmoniously sets off the taste of beef meatballs, adding bright culinary accents and a spicy spring flavor to the Swedish delicacy.

Used products:

• 530g fresh or frozen cranberries;
• 110 ml cane sugar or flower honey;
• 200 ml cold water.

Place all ingredients in a large saucepan. Bring to a boil and stir until sugar dissolves. Reduce heat and simmer until lingonberries pop, about 10 to 15 minutes.

Creamy take on the traditional onion and coconut milk dressing

Swedish meatballs can be easily and tasty modified with this sauce. The recipe for a creamy addition lends itself easily to gastronomic changes, if you wish, experiment with the original composition of the products.

Used products:

• 110g tapioca starch;
• 60g lard or ghee;
• 40g minced onion;
• 360 ml beef broth;
• 140 ml coconut milk.

Cooking process:

1. Melt fat over medium heat until small bubbles form.
2. Add the onion, simmer for 2-3 minutes without browning.
3. Slowly pour in milk, beef broth, mix ingredients.
4. Bring the mixture to a boil, slowly pour out the starch, without stoppingstir the fragrant mass.
5. Cook until sauce thickens (approximately 40-80 seconds).

Use cardamom, thyme, rosemary as spices. Coconut milk can be replaced with any other milk equivalent. Often culinary specialists use dill, parsley and nutmeg when cooking.

The best side dish for juicy Swedish meatballs

What to serve Swedish meatballs with? Recipes for a variety of cereals, cereals and pasta are full of cookbooks, sites for gourmet experimenters. As a rule, the Scandinavian delicacy is served with mashed potatoes.

Used products:

• 8-10 potatoes;
• 80ml milk;
• 30g butter;
• s alt, allspice.

Cooking process:

1. Rinse potato tubers under running water, peel, cut into quarters.
2. Place the potatoes in a large pot, cover with water, bring to a boil.
3. Reduce heat, season with spices, simmer 13-18 minutes.
4. Drain, mash soft potatoes into a puree.
5. Add butter, gradually pour in milk to make the puree smooth and creamy.

You can make a Swedish delicacy out of a familiar treat using a few new products. Heavy cream, green onions, white pepper, nutmeg… Swedish chefs also add a bit of brown sugar to their potato side dishes.