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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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Swedish Meatball Dumplings (Kroppkakor)

Swedish Meatball Dumplings (Kroppkakor)

One of my goals was to eat dumplings from every country.  But I quickly failed this goal in Sweden when I took a train 40 minutes out of Stockholm to find the other Kroppkakor shop to find that it was closed for summer.  This is how I felt about it:

 

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Anyways, while making Swedish Meatballs I realized that I had all the fixings to turn it into Kroppkakor, so decided to do a variation on them with meatball filling instead of bacon.  So this recipe is a combination of the three from the other dish as well as one from Martha Stewart for the actual assembly of the dumpling

  • https://receptfavoriter.se/recept/koettbullar.html 
  • https://www.saveur.com/article/Recipes/Swedish-Meatballs-With-Mashed-Potatoes
  • https://addapinch.com/swedish-meatballs-recipe/
  • https://www.marthastewart.com/1142474/kroppkakor

INGREDIENTS:

POTATOE DOUGH:

  • 4-5 russet potatoes peeled and chopped into large chunks
  • 1.5 cup flour
  • 3 tablespoons unsalted butter
  • 3 egg yolks

MEATBALL FILLING:

These are the same ingredients as for the regular meatballs, I used as much filling as I could for the dumplings and then turned the rest into meatballs that way I got some of both!

  • 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:

You will want to do the potatoes at least a few hours(maybe the evening) before you prepare the kroppkakor so they have time to cool.

POTATOE DOUGH:

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  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 very smooth
  3. Place into the fridge so they can cool
  4. Remove potatoes to a large bowl and mix in the flour, salt and egg and combine with your hands until you have your dough
  5. Roll into logs about 1.5 inches thick
  6. Slice into 2 inch pieces and roll each piece into a ball

FILLING:

  1. Shred your bread and place in a bowl with heavy cream to soak
  2. Preheat oven to 350 degrees for any leftover meatballs
  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 

ASSEMBLY:

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  1. Take each ball you have created and flatten or create a large crater
  2. Add about a tablespoon of meatball filling and close the dough around it
  3. Using your hands roll it around until completely smooth
  4. Repeat until you have used all the potato
  5. Once this is done if you have leftover meat, you can follow the directions for baking the meatballs in the other recipe
  6. Boil a large pot of water and place about 5 into water at time
  7. Once they have risen to the top (about five minutes) drain them on a paper towel
  8. In a large frying pan heat up your butter and add the kroppkakor to the pan, turning to brown both sides
  9. Remove to a paper towel to drain excess butter
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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, place into a dish for dipping
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This is a step up from the swedish meatballs because the meat is already inside of the potato so you just need to dip it in the gravy and lingonberry jam and you've got a party in your mouth!

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Homemade Potato Chips

Ingredients:

  • 4 potatoes or about 2 pounds (I used Dutch potatoes and LOVED them, but you can do any kind of potato, including sweet)
  • 1 cup vinegar
  • 4 quarts oil
  • Garlic salt to season

Directions:

  1. Wash your potatoes thoroughly, peel if you'd like
  2. Using a mandolin or a very sharp knife, slice the potatoes as thinly as possible.  Mandolin is preferred since it's faster and more uniform, but it's definitely do-able with a knife.
  3. Rinse your potato slices and drain them
  4. Place into a large bowl with 1 cup of vinegar and enough water to submerge them
  5. Let them soak for at least 20 minutes and up to a day
  6. Remove from the liquid and pat dry
  7. Heat your oil until it's 375 degrees(I bought a thermometer and it made ALL the difference in making these potato chips the right level of crispiness, I strongly suggest monitoring the temperature)
  8. Place in a handful of chips at a time
  9. Using tongs separate them and flip occasionally if necessary
  10. Once the chips start turning golden brown on the edges, remove and place into a large paper bag
  11. Sprinkle in salt and toss
  12. As soon as the oil is back to 375 degrees, begin the process again until you have cooked all the chips
  13. Toss and set aside until you are ready to eat, and then Enjoy!
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