Swedish Meatballs

Method

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1. Soak the breadcrumbs in the cream for 10 minutes until completely absorbed.

   Mark done Start 10 min timer

2. Soften the onion in the butter over low heat for 8 minutes without colouring, then cool.

   Mark done Start 8 min timer

3. Combine both minces with the soaked breadcrumbs, cooled onion, egg, salt, white pepper, allspice and nutmeg. Mix with your hands for 60 seconds only.

   Mark done Start 60 sec timer

4. Chill the mixture for 30 minutes, then roll into 3 cm balls with wet hands — you should get about 30.

   Mark done Start 30 min timer

5. Fry in the oil in a wide pan over medium heat, in three batches, for 6 to 8 minutes, rolling them around so they brown on all sides. Set aside.

   Mark done Start 6 min timer

6. Pour off all but 2 tablespoons of fat, add the butter and whisk in the flour. Cook 2 minutes until it smells biscuity.

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7. Add the stock gradually, whisking smooth, then the soy sauce and mustard. Simmer 5 minutes until thickened.

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8. Stir in the cream and season, then return the meatballs and simmer gently for 8 minutes until cooked through and the gravy clings.

   Mark done Start 8 min timer

9. Serve with mashed potato, lingonberry jam and a scattering of dill.

   Mark done

Chef’s Tips

• Wet hands stop the mixture sticking and let you roll smooth, even balls quickly.
• Roll them small. Swedish meatballs are about a third the size of Italian ones.
• Lingonberry is not a garnish — its sharpness is what balances the cream gravy.

Pairing Suggestions

• A cold lager or a light Pinot Noir
• Serve with mash, lingonberry jam and pickled cucumber
• Finish with cinnamon buns

Storage & Reheating

Refrigerate 3 days, freeze 3 months in the gravy. Reheat gently; boiling will split the cream.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.