Juicy flavor-packed meatballs in that classic rich and creamy Swedish meatball sauce.
It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam.
Ingredients:
Meatballs:
500 g (1lb)beef mince – ideally 20% fat
250 g (1/2 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 (3/4 cup) beef stock
120 ml (1/2 cup) vegetable stock
120 ml (1/2 cup) double (heavy) cream
2 tsp dark soy sauce
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
Directions:
- Prepare the Meatball Mixture:
- Combine all meatball ingredients in a large bowl. Mix well with hands until fully combined.
- Shape into 18-22 golf ball-sized meatballs.
- Cook the Meatballs:
- Heat 1 tbsp vegetable oil in a large frying pan.
- Fry meatballs in batches until browned all over. Transfer to a tray.
- Place meatballs in a 150°C (300°F) oven for 5–6 minutes to finish cooking.
- Make the Sauce:
- Lower the heat to medium and melt butter in the pan used for frying.
- Add flour, whisking to form a roux. Gradually whisk in beef stock until smooth.
- Stir in vegetable stock, cream, soy sauce, Worcestershire sauce, Dijon mustard, and salt. Simmer gently.
- Combine and Serve:
- Add meatballs to the sauce, stir to coat, and cook for 2 minutes.
- Serve with mashed potatoes, lingonberry jam, green vegetables, and garnish with parsley and black pepper.
