Swedish meatballs with Brunsås sauce
4 servings
30 minutes
Swedish meatballs with 'Brun Sauce' are a cozy, homey dish that has become a culinary symbol of Sweden. The tradition of making these juicy meatballs traces back to ancient Scandinavian recipes, and their rich flavor captivates with a harmony of spices and tender texture. 'Brun Sauce', a classic Swedish sauce, adds depth by combining creamy notes with a hint of spiciness. The meatballs are served with boiled potatoes and refreshing lingonberry jam, creating a perfect blend of sweet, salty, and spicy flavors. This dish not only satisfies but also evokes feelings of comfort and memories of family dinners. It is perfect for both everyday dinners and festive tables, bringing people together over a meal and showcasing the taste of authentic Swedish cuisine.
1
Pass the meat through the grinder three times.
- Mixed mince: 1000 g
2
Add bread, cream (milk), beaten eggs, salt, pepper, nutmeg.
- Ground crackers: 0.7 glass
- Milk: 240 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
3
You can replace bread with a large potato. Then make mashed potatoes, add milk, eggs, and mix with meat and spices.
4
Make meatballs 2-3 cm in size and fry them in a large amount of vegetable oil in a pan. The meatballs should lie freely in the pan so they can be easily rolled and fried on all sides.
5
Served with green salad, boiled potatoes, and unsweetened lingonberry jam. Drizzled with meat or sour cream sauce. However, there is a special sauce called 'Brun Sauce'. For it, you will need (for 4 servings) 1 tablespoon of butter, 2 tablespoons of flour, 350 ml of broth (preferably beef), 50 ml of 10% cream, 1 teaspoon of soy sauce, salt and ground white pepper to taste, 2-3 tablespoons of liquid left from frying the meatballs, and 1 tablespoon of meat broth extract (either half a broth cube or liquid meat concentrate).
6
Melt butter in a saucepan, add flour and stir until all the flour is combined. Add broth, cook the sauce for 4-5 minutes (the sauce should thicken slightly). Add cream, salt, pepper, soy sauce, and broth extract, add a bit of liquid from the pan where the meatballs were fried, bring the sauce to a boil and serve.