Meatballs are a sure-fire hit across the generations, and serving them Swedish style gives them a fresh, new twist
Next time you’ve got the family descending, how about looking to Sweden for some culinary inspiration? Köttbullar – that’s meatballs to you and me – are perennially popular, particularly when they’re served with a rich, creamy gravy and lingonberry sauce. If you can’t get hold of lingonberries, try cranberries or redcurrants. Swedish Meatballs Recipe
Difficulty level: medium
Cooking time: 30 minutes
Preparation time: 30 minutes
400g minced beef
250g minced pork
1 medium egg
2 1/2 tbsp plain flour
Pinch of salt
1 tsp ground allspice
1/2 tsp ground black pepper
1/2 tsp ground white pepper
Dash of Worcestershire sauce
1 small onion, grated
Butter and oil, for fryingLigonberry sauce
250g frozen lingonberries (available in some speciality food stores and online)
100g caster sugarCream gravy
500ml beef stock
1 tbsp plain flour
100ml double cream
Salt and ground black pepperMethod
1. Put the minced meats into a large bowl and add the egg, flour, spices, Worcestershire sauce, onion, breadcrumbs and some salt. Mix together.
2. Place the bowl in the fridge for half an hour for the mixture to chill.
3. While that’s happening, make your lingonberry sauce, which is simply a matter of stirring the caster sugar into the defrosted lingonberries.
4. With damp hands, shape the mixture into individual meatballs.
5. Fry the meatballs until nicely browned on all sides and cooked through. You’ll probably need to do this in batches, and it’ll take about 5 minutes per batch.
6. When your meatballs are cooked, keep warm in a low oven while you make the sauce. Melt a knob of butter in the same frying pan you cooked the meatballs in and then stir in the flour. Cook over a low heat for a minute, then remove from the heat and gradually stir in the stock. Return to the heat and bring to the boil. Add the cream and some salt and pepper.