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Seb’s Childhood Swedish Meatballs
Ingredients
Utensils
large bowl, frying pan, plate, whisk
How-To Videos
See allHow to freeze and reheat meatballs, 2 ways
Creamy mashed potatoes
Nutrition per serving
Step 1/ 4
- 16⅔ g breadcrumbs
- 50 ml heavy cream
- ⅓ tsp salt
- ⅛ tsp pepper
- 166⅔ g ground beef
- 166⅔ g ground pork
- ⅓ egg
- large bowl
Mix breadcrumbs, heavy cream, salt and pepper in a large bowl. Let sit for approx. 5 min. for the breadcrumbs to soak in. Add minced meat and crack in the egg. Mix with your hands until thoroughly combined.
Step 2/ 4
- ⅔ tbsp vegetable oil
- frying pan
Roll mixture into balls, slightly smaller than the size of ping pong balls. Add oil to a pan and fry meatballs until golden brown on all sides, approx. 7–8 min.
Step 3/ 4
- ⅔ tbsp butter
- plate
Add butter into the pan and carefully shake the balls around to make them rounder. Transfer meatballs to a plate and set aside.
Step 4/ 4
- ⅓ tbsp flour
- 66⅔ ml beef stock
- 50 ml heavy cream
- ⅓ tbsp soy sauce
- salt
- pepper
- lingonberry jam (for serving)
- mashed potato (for serving)
- whisk
Add flour to the pan and toast for a few minutes until golden brown. Add beef stock, remaining cream and soy sauce. Season to taste with salt and pepper. Simmer for a few minutes until thickened slightly. Serve meatballs with mashed potatoes, brown sauce and lingonberries.
Enjoy your meal!
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