My Swedish meatballs!
Many years ago, the local newspaper wrote an article in which I described what I served at our Christmas table. The Swedish meatballs are a must It was a two-page article in the middle of the newspaper. The article also included the recipe for all the things journalists tasted that day in our home. It was not a big deal – but several years after the publication, my husband and I were on a prize-giving gala and there was a man who came to me and said, I just have to hug you, his wife did the same thing. I was, of course, surprised and wondering, what have I done …
– Yes, he said – I would like to thank you for the recipe for meatballs! Our grandchildren love our meatballs and it is constantly on the wish list, his wife stood next to him and agreed with him by nodding all the time. He continued: “They are as good and well-formed all the time, I never thought that it would be such a joy to roll meatballs. Wonderful feedback!
I measure my meatballs and have them in a broth before frying. It has many advantages. First of all, all meatballs are the same size; secondly, the meatballs keep the shape, which in turn facilitates the frying and, thirdly, much less fat is used when frying. The man and his wife were no less than my dentist … an event that I never forget. My husband says: Yes – it takes an Iranian to make the best Swedish meatballs 😊
This provides between 90 – 100 meatballs depending on how large you make these. Put some in the freezer, nice to have it all ready to go. My husband loves to have cold meatballs in the fridge as he can eat one or two when he feels for it.
1 kg ground beef
1.5 dl breadcrumbs
3 dl water
1,5 yellow onion – peeled and divided into 4 – 6 pieces
1 dl concentrated stock (veal, chicken or similar)
4.5 tsp salt
3 ml white pepper
1.5 ml cinnamon
- Peel and cut the onions into 4 – 6 parts.
- Measure all other ingredients and have them ready.
- Let the breadcrumbs swell in water for about ten minutes in the food processor.
- After ten minutes you add onions, eggs, seasoning and concentrated stock.
- Run until everything is mixed well and the onion has been properly refined.
- Put in the meat and run for 3 – 5 minutes or until the dough has become like a very smooth paste.
- Leave to rest for 30 minutes in your fridge.
- Measure the meatballs with a tablespoon, shape the meatballs.
- Pour a few liters of water into a high saucepan with about 1 dl of concentrated stock. Once the water has reached 60 degrees Celsius, you can roll the meatballs again and put them in the saucepan. The reason for rolling them again is that they have become a little flat on one side when resting on the tray.
- As they float to the surface, you can pick it up with a strainer pouring ladle and fry in a regular frying pan with butter and oil. Do not fry the meatballs too hard if you make a big batch like this. Leave space to fry them a little bit before serving it.
My wonderful gravy
Gives about 7 dl
50 grams of butter
0.75 dl flour
3/4 teaspoon salt
2 tablespoons of white pepper5 dl cream
2.5 dl of milk
2 tablespoons lingonberry
1 Knorr concentrated stock “Fund de Chef”
- Let the butter melt in a saucepan.
- Pour the flour and whisk until the flour has a fairly dark brown color, important to whisk continuously in order to avoid lumps in the gravy.
- Add the seasoning and 5 dl cream, whisk constantly.
- Simmer for a few minutes and pour over milk and lingonberry, mix well. Taste and adjust the seasoning.
Serve with lingonberry and some vegetables of your choice. I chose to serve my meatballs with lemon and honey carrots. Easy to do and incredibly good. Cut the carrots (diagonals), boil them in some water and salt for 5 minutes. Drain carrots in a colander. Fry the carrots in butter, pour some honey over them, when they have a little frying surface, sprinkle some chopped parsley over them.