Swedish Meatballs

 

Swedish Meatballs (Kitchen Sanctuary)

Meatballs:
500 g (1lb)beef mince - ideally 20% fat
250 g (½ lb)pork mince
1 onion - finely chopped
1 clove of garlic – minced
4 tbsp panko breadcrumbs
1 medium egg
5 tbsp (75ml) full-fat milk
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp allspice
2 tbsp vegetable or olive oil 

Sauce:
3 tbsp unsalted butter
3 tbsp plain - all purpose flour
180 ml (¾ cup) beef stock
120 ml (½ cup) vegetable stock
120 ml (½ cup) double (heavy) cream
2 tsp dark soy sauce (regular soy sauce is fine if you don't have dark)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp salt

To Serve:
Finely chopped fresh parsley
Creamy mashed potato
Lingonberry jam - or redcurrant jelly
Green veg – such as broccoli or green beans

First make the meatballs. Place the beef mince, pork mince, diced onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper and allspice in a bowl. Mix it altogether with your hands, then form into 18-22 meatballs.

Heat 1tbsp of the oil in a large frying pan (skillet) over a medium-high heat until hot.

Add half of the meatballs to the pan, and fry, turning occasionally, until browned all over. Transfer the meatballs to a tray.

Add the remaining oil to the pan and cook the second batch of meatballs in the same way, then transfer to the tray with the other meatballs.

Place the tray in the oven on low (150C/300F) to finish cooking through while you make the sauce (they only need 5 or 6 minutes).

Now start on the sauce. Add the butter to the pan that you cooked the meatballs in. Turn the heat down to medium and melt the butter. Add the flour and whisk it into the butter to form a roux (thick paste). Add the beef stock a splash at a time, whilst stirring with the whisk, until fully combined with the butter-flour mixture and no lumps remain. Stir in the vegetable stock and bring to the boil. Add the cream, soy sauce, Worcestershire sauce, mustard and salt and stir together to combine.

Add the meatballs back to the pan along with any resting liquid from the tray.

Stir together to coat the meatballs in the sauce and cook for a further 3-4 minutes, then serve.

I like to serve my meatballs with creamy mashed potato, lingonberry jam and green veggies, all topped off with a sprinkling of fresh parsley and black pepper.

🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕 🍏🍎🍐🍊Please recommend this page & be sure to follow the Coconut Whisperer which continues the traditions of Cheese the top Food and Recipe channel on Disqus 2017-2019 🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕🍏🍎🍐🍊

https://disqus.com/home/forum/the-coconut-whisperer/