Food soundtrack: Take a chance on me by ABBA
Today will be about the comfort of all comfort food and we are still staying within the Scandinavian border, today is about Swedish meatballs.
Giving you all a moment to sigh and drool now.
OK, moments over.
I know many, including myself, look forward to those IKEA trips just so you can end the trip with a serving of their delicious meatballs. I can’t wait till IKEA comes to Bangkok.
There is something so nostalgic about meatballs, I think of my grandmother like many of us do. Plus the childish comfort that you can get your plate super messy, meatballs is fun food to eat.
My lovely co-worker and fellow food lover, Tara, asked me the other day if I could share a meatball recipe. So this post is for her and for my lovely girl, H, my new favorite Swede who came over for dinner and shared this meal with us last night.
There are so many components that go into making the perfect meatball. There are various recipes out there that have their own twist. I will reveal to you today my secret and somewhat strange secret ingredient to make my meatballs, its a fruit. Also I always mix the meat. The most popular of course is to mix ground beef with ground pork. But if you don’t eat meat or pork you can use ground chicken as instead.
The perfect meatball.
- 250 g ground beef
- 250 g ground pork/chicken
- 100 ml bread crumbs
- 150 ml milk (I did half and half with butter milk, but not necessary)
- 1 egg
- 1 tsp of allspice
- 1/2 tsp ground nutmeg
- salt and pepper to taste
- 1 grated onion (Important that it is grated, it can be tricky but chopped just doesn’t work)
- My secret: 1 grated small apple or 1/2 a big apple, you want a red/green kind (like fuji) that’s both sweet and bit sour
- butter and oil for frying (loads of butter)
- 2 tbsp butter (I usually use the leftover butter after frying the meatballs)
- 2 tbsp all-purpose flout
- 3/4 cup beef stock
- 1/4 cup of milk
1. Mix together the bread crumbs, milk and egg in a bowl. Let it set for about 5 minutes
2. Grate the apple and onion, squeeze out excess juice and then add to bowl.
3. Add all the spices with salt&pepper, mix well
4. Add the meats and get your hands in the bowl and really mix it well together.
5. Have a bowl filled with water ready to dip into, make sure your hands are wet and then start rolling the meatballs in your palms. It’s the water that really shapes the meatballs. Place the meatballs on an oiled tray. When you are all done stick the tray in the freezer for about 3o minutes. This is a trick to really let the meatballs keep their round shape.
6. Generously heat the pan with some grape seed oil and butter (loads of butter). Start cooking the meatballs in the pan, with enough space to let them roll around in the butter. Toss the pan around making sure the butter evenly coats all sides of the meatballs.
7. Keep the meatballs in a gently heated oven while you make gravy.
For the Gravy.
1. Melt butter ( use some of the leftover grease from the frying)
2. add the flour and stir around making a paste, brown the paste over gentle heat. Be very careful not to burn
3. Add the beef stock and milk and start stirring. Bring to a gentle simmer while still stirring. You want to become a thick gravy like consistency. Add more milk or stock if it is too thick.
Serve the meatballs with boiled potatoes and gravy. I was lucky to have some lingonberry jam in the fridge which is a must for meatballs. It’s not easy to get by but any sort of cranberry jam or jelly on the side really makes the dish complete to add some bitter sweetness and break away from the heaviness of the meat.
Mmmmm do enjoy.