Swedish Meatballs
8 servings
60 minutes
Swedish meatballs are the true embodiment of home comfort and northern traditions. Their history traces back to Scandinavian cuisine, where simplicity meets sophistication. Tender meatballs infused with the aromas of spices and onion, fried to a golden crust, pair with a velvety béchamel sauce that gives them a special softness and creamy depth of flavor. The perfect accompaniment for meatballs is boiled potatoes and lingonberry jam, creating a balance between salty and sweet. These meatballs are suitable for both family lunches and cozy evenings complemented by hot mulled wine. The dish is not only nutritious but also a symbol of hospitality that conveys the atmosphere of Scandinavian warmth and soulfulness.
1
Ground meat is mixed with finely chopped onion (can be sweet white or red!), a small piece of white bread soaked in milk beforehand, and an egg (if small like C1, then two). Salt, pepper (a little!), I like to add cilantro, parsley (finely chopped), or green onion, but this is a deviation from the classic. Or you can add a pinch of cinnamon (remember the movie 'A Pinch of Spice'?) or a pinch of nutmeg.
- Minced meat: 500 g
- Sweet onion: 2 heads
- White bread: 80 g
- Milk: 300 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
2
Balls the size of a small ping-pong ball are rolled from the minced meat and fried in batches in hot vegetable oil. The process is quick.
- Vegetable oil: 100 ml
3
Meatballs are placed on a plate covered with a napkin to drain excess fat.
4
Béchamel is prepared in parallel. Butter (2 tablespoons) is heated, but should not be boiled, then 2 tablespoons of flour (sifted) are added and mixed quickly. Gradually, milk is added while stirring with a whisk to avoid lumps. A small amount of broth can also be added if available (it gives a more robust character to the béchamel). It is seasoned with salt and pepper. It is left in a very liquid state like semolina porridge. However, keep in mind that béchamel has the property of thickening very quickly. It can be revived by reheating... But it's better to use it hot right away.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 300 ml
- Salt: to taste
- Freshly ground black pepper: to taste
5
Next. You can transfer the meatballs to a fireproof dish, pour with béchamel, and place in the oven for 10 minutes. Then serve immediately with boiled potatoes and lingonberry jam (if you find red sweet cabbage in my recipes). Alternatively, serve the meatballs, béchamel, lingonberry jam, and potatoes with cabbage separately.
6
Yes, you can drink it with hot mulled wine. Just drink hot mulled wine! Not like a child! :-)