While for most people Swedish meatballs are nothing more than a ritualistic dish devoured at the end of a family trip to IKEA, for Swedes, the speciality has a much deeper significance. Meatballs drenched in a rich, creamy gravy are eaten up and down the country, for birthdays, at Christmas and at every Smorgasbord (Swedish-style buffet), and every household is sure to claim that their recipe is, in fact, the perfect one. Read on to discover the ins and outs of our classic Swedish meatball recipe.
Ingredients
Meatballs
- 500g minced beef
- 150ml milk
- 75g white breadcrumbs
- 1 onion, finely chopped
- 1 egg
- 1 teaspoon ground allspice
- 1/2 teaspoon of ground nutmeg
- A pinch of salt
- Butter for frying
Gravy
- 2 tablespoons of butter
- 2 tablespoons of flour
- 400ml beef stock
- 50ml double cream
- 2 teaspoons of soy sauce
- A pinch of black pepper
Method
Soak the breadcrumbs in milk (traditionally day-old bread) and sauté the onions in butter until golden-brown. In a large bowl, combine the milk-breadcrumb mixture and onions with the meat, egg and spices. You can blend the mixture by hand, or, preferably, in a food processor. If the mixture feels a little firm, you can add some water and continue blending.
When the consistency feels right, it’s time to form the meatballs. Swedish meatballs are typically far smaller than their Italian cousins, so be careful to make them no larger than a golf ball. Transfer the balls (you should aim for around six) to a baking sheet or slightly wet plate. Meanwhile, heat up a generous knob of butter in a frying pan. Once the butter stops making a noise, pop the meatballs into the pan and brown them on all sides, shaking the pan often.
For the gravy, melt the butter in a pan and add the flour bit by bit until the mixture is thick, but not too floury. Add the beef stock gradually then let the sauce simmer for three to five minutes. Add the cream and soy sauce and season with black pepper.
Swedish meatballs are traditionally served alongside mashed potatoes. To go the extra mile, you can also add lingonberry jam, but cranberry sauce also does the trick.