Swedish Meatballs
Recipes · Dinner · Recipe, Typed Supps
The bread soaked in milk is what makes them tender. Skip it and you have made small burgers.
Allergens and patterns
Contains gluten, milk.
Ingredients
- 400g Beef Mince — Half the mix. Beef alone is too dense; pork alone too soft.
- 300g Pork Mince — The other half, and where the fat and tenderness come from.
- 1 cup (60g) Breadcrumbs — Soaked in the milk first into a paste. This is a panade, and it is the only reason the meatballs stay soft.
- 1/2 cup (120g) Milk — For the panade, and a splash in the sauce.
- 3/4 cup (200g) Cream — The sauce. Poured into the pan after the meatballs, over all the browned fond.
- 1 small, grated (100g) Onion — Grated, not chopped, so it disappears into the mix and adds moisture rather than lumps.
- a scrape (1g) Nutmeg — The Scandinavian signature, along with allspice. Barely detectable and completely necessary.
- 4 tbsp (60g) Lingonberry or Cranberry Jam — Served on the side. Sweet-sour fruit against a cream sauce is the whole point of the dish.
Nutrition per serving
- Calories: 647.3 kcal
- Protein: 53g
- Carbohydrate: 20g
- of which sugars: 14.5g
- Fat: 39.1g
- of which saturated: 21.1g
- Fibre: 1.9g
- Sodium: 216.8mg
Method
- Soak the breadcrumbs in the milk for ten minutes, then mix with both minces, the grated onion, nutmeg and salt.
- Roll into small balls and brown them in batches in butter, then set aside.
- Pour the cream into the pan and scrape up everything stuck to the bottom.
- Return the meatballs and simmer 10 minutes. Serve with the jam.
Nutrients it supplies
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