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Swedish Meatballs

Swedish Meatballs

 

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While traveling I was always seeking out food specific to the country.  One in particular that I was thrilled to get to try was Swedish Meatballs at a traditional restaurant called Bullen in Malmo, Sweden.  It was cold outside and these meatballs warmed me up instantly and became one of my favorite meals of my trip.  So I reached out to my sister's boyfriend and asked for a good meatball recipe.  He sent me one in Swedish naturally, but since Google translated 1 pinch of white pepper to 1 cup of white pepper, I had to reference a couple other recipes to make sure it was accurate.  These are the three recipes that I used to create my meatballs:

  • https://receptfavoriter.se/recept/koettbullar.html 
  • https://www.saveur.com/article/Recipes/Swedish-Meatballs-With-Mashed-Potatoes
  • https://addapinch.com/swedish-meatballs-recipe/

INGREDIENTS:

POTATOES:

  • 4-5 russet potatoes peeled and chopped into large chunks
  • 1 cup heavy cream
  • 8 tbsps butter (I used salted)

MEATBALLS:

  • 3 slices of bread, crust removed (I used Sourdough because it's my favorite)
  • 3/4 cup heavy cream
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 small yellow onion
  • 1/2 tsp caraway seed
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/2 tsp sugar
  • 1 egg
  • 2 tbsps butter(only for cooking)

GRAVY:

  • 2 tbsps unsalted butter
  • 3 tbsps flour
  • 2 cups beef broth
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1 tsp black pepper 

SIDES:

  • Lingonberry Jam (or strawberry or raspberry, but Lingonberry is best!  Found it at Whole Foods)
  • Pickled Cucumber (I'm not sure if this is actually traditional since I didn't see it with any other recipe, but they served it at the restaurant and it helped to lighten the very heavy meal so I added it to my recipe)

ASSEMBLY:

So I kind of did all of this simultaneously, but let me explain the separate parts and you can choose to overlap or do independently.

POTATOES:

  1.  Place them in a large pot covered at least by an inch of water and bring to a boil.  Cook until the potatoes are tender.  
  2.  After they are tender, place into a food processor and run on low until your potatoes are the smoothness you prefer
  3. Bring cream and butter to a simmer in a small sauce pan
  4. Remove potatoes to a large bowl and mix in the cream and butter until the potatoes are the creaminess you prefer

MEATBALLS:

  1. Shred your bread and place in a bowl with heavy cream to soak
  2. Preheat oven to 350 degrees
  3. Dice the onion into as small of pieces as possible, using a tiny bit of butter saute the onions until golden
  4. In a large bowl combine all the ingredients and softened bread
  5. Using your hands, mix thoroughly 
  6. Taking about 2 tbsps at a time, roll the meat into balls and place on a plate to be ready to cooked (Should make about 40-50 balls depending on the size)
  7. Heat a frying pan with 1/2 tbsp butter until butter starts to brown
  8. In small batches brown the meatballs, don't worry about cooking all the way through (add more butter as needed)
  9. After browned place the meatballs into a large baking pan
  10. Bake meatballs for about 10-15 to cook through
  11. Once done, add them to your gravy

GRAVY:

  1. In a large sauce pan on medium heat whisk flour and butter until mixed and browned
  2. Slowly mix in the broth and milk 
  3. Add salt, thyme and pepper and let simmer for a few minutes to thicken
  4. Once at your desired thickness, add your meatballs

Pretty straight forward but on one plate put a large scoop of potato with a well pressed into it to add the meatballs and gravy.  On the sides add the Pickled Cucumbers and Lingonberry Jam.  I strongly recommend putting a bit of all of it onto one fork and eating in one giant bite, just like thanksgiving

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