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Meatballs in the Swedish Tradition

Meatballs in the Swedish Tradition
The Swedish Meatballs are a staple of Scandinavian cuisine, consisting of tender meat mixture of beef and pork, delicately spiced to create a rich flavor profile. Served in a warm bechamel sauce with a comforting side of boiled potatoes, this dish exudes a cozy atmosphere reminiscent of traditional family gatherings. A symphony of textures and tastes, the Meatballs are sure to become a favorite among dinner companions, making them an ideal choice for holidays and special occasions alike.
Ingredients
  • 800g (2.76 lbs) ground beef
  • 800g (1.76 lbs) mixed ground beef and pork
  • 1/2 cup concentrated beef broth (EU: 120ml, US: 4.23 fl oz)
  • 1 egg
  • 2 small yellow onions
  • 2 medium-sized boiled potatoes
  • 3 tablespoons anchovy paste
  • 2 cups breadcrumbs (or 1 cup stale bread torn into small pieces soaked in 1/2 cup water)
  • 1 tablespoon sugar
  • 1 tablespoon Chinese soy sauce (EU: 15ml, US: .51 fl oz)
  • 1/2 cup heavy cream (50/50) (EU: 120ml, US: 4.23 fl oz)
  • 1/2 cup water
  • salt and freshly ground white pepper
Instructions

1. Preheat your oven to 190°C (375°F).

2. In a large mixing bowl combine the soaked breadcrumbs beef broth sugar and anchovy paste mix well.

3. Add the mixed ground beef and pork salt and pepper to the bowl mix until just combined.

4. Grate the boiled potatoes and add them to the bowl mix until just combined.

5. Finely chop the yellow onions and add them to the bowl mix until just combined.

6. In a small bowl whisk together the heavy cream and egg add the mixture to the bowl and mix until just combined.

7. Use your hands to shape the mixture into small meatballs about 3.8 cm (1 1/2 inches) in diameter place the meatballs on a baking sheet lined with parchment paper.

8. Dot the top of each meatball with a small amount of butter.

9. Bake the meatballs in the preheated oven for 12-15 minutes or until cooked through.

10. While the meatballs are baking prepare the bechamel sauce. In a medium saucepan melt 2 tablespoons of butter over medium heat add 2 tablespoons of all-purpose flour and whisk together to make a roux cooking for 1 minute slowly add 250 ml (1 cup) of heavy cream whisking constantly to avoid lumps bring the mixture to a simmer and cook until thickened stirring occasionally season with salt and pepper to taste.

11. Serve the meatballs hot with the bechamel sauce and a side of boiled potatoes.

Tools
  • mixing bowl
  • whisk
  • saucepan
  • baking sheet
  • parchment paper
  • oven

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