I was having a friend over for dinner, so wanted to cook something a bit different. It’s so easy to get too comfortable with the easy regulars – spag bol, shepherds pie, steak and the like. So I popped on over to SORTED food to see if any of their recipes caught my eye. It took less than ten minutes before I stumbled upon the Swedish meatball recipe. Having felt somewhat cooped up and in need of a holiday recently, previous holidays have been at the forefront of my mind. If you’re not going on one any time soon, reminiscing about past ones seems to occur. Is that just me?
I know I have banged on about Sweden a lot since the excursion back in March, but it’s because I fell so in love with the place! The first meal I devoured on Swedish soil was a bowl full of swedish meatballs, with mashed potato and lingonberry sauce. So when I came across a recipe, I knew I had to give it a whirl. It felt only natural.
I have seen frozen lingonberries available in ikea, so I suppose it is possible to make a batch of lingonberry sauce, but I wasn’t quite organised enough for that this time round. So I settled for the closest alternative – cranberry sauce. Smells like Christmas. And we all know how much I love Christmas. Enough about Christmas. It’s getting me too excited.
This is actually a reasonably speedy recipe, and the ingredients are all super straightforward. And, with the green of the dill, the white of the creamy jus, and the maroon of the cranberry sauce, it actually looks rather impressive on the plate. And festive.
I can take no credit for this recipe – it’s all down to those beauteous SORTED food boys. Click here for to see the original recipe and video. I’ve dedicated an entire post to them before and thoroughly recommend a browse if you have a few moments.
Alas. Here you go. The original recipe serves this with boiled new potatoes, but I am an absolute mashed potato fiend – so that is what I went for. This serves about 4 people. Enjoy!
200g minced beef
250g minced pork
1 small onion, blitzed or finely diced
large handful of breadcrumbs (100g)
pinch of nutmeg
oil for frying
200ml beef stock
200ml double cream
fresh dill chopped
4 tbsp cranberry sauce
400g potato (for either mashing or boiling!)
1/ Mix beef & pork mince, nutmeg, onion, breadcrumbs, and egg together with a generous pinch of salt and pepper.
2/ Roll and shape the mixture into walnut-sized meatballs. Ensure that they are densely packed so that they don’t fall apart in the pan. Throwing them from hand to hand helps!
3/ Place the washed potatoes into a pan of cold salted water, bring to the boil and simmer for 15 minutes.
4/ Heat some oil in a non-stick pan and fry the meatballs until they brown all over. Drain off any excess fat from the bottom of the pan.
5/ Add the beef stock and cream to the pan and simmer for 10 minutes to thicken the sauce and cook the meatballs through.
6/ Chop the dill and stir through the sauce at the last moment before serving with the drained (and mashed with butter, milk, salt, and pepper) potatoes and with a dollop of cranberry sauce on the side.
7/ Enjoy a meatball-infused food coma.