Sweden

Dish

The content of the Swedish meatball may vary, depending on where in the country it is made. In southern Sweden many people prefer their ground meat with a little more fat, but the further north you go, the less pork you will find in the meatball mixture. Of course there are probably as many versions for Swedish meatballs as there are chefs. Every Scandinavian cookbook has at least one recipe, usually several.However, bread or rusk crumbs allowed to swell in milk are as important as the lingonberries on the side. They give Swedish meatballs their special soft consistency. This is a traditional recipe for meatballs

Ingredients

  • 1 large egg
  • 1/4cup heavy cream
  • 1large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
  • 8 ounces ground pork
  • 1 small onion, grated on large holes of box grater (about 1/4 cup)
  • ¼ teaspoon dry mustard
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon packed brown sugar
  • 1 ½ teaspoons table salt
  • 1 teaspoon baking powder
  • 8 ounces (85 percent lean) ground beef
  • 1 ¼ cups vegetable oil

Method

  1. Whisk egg and cream together in medium bowl.
  2. Stir in bread and set aside.
  3. In stand mixer fitted with paddle attachment, beat pork, onion, dry mustard, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. You can use a food processor on the pulse setting, do not over puree though, you want to leave some texture.
  4. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth, about 1 minute, scraping bowl as necessary.
  5. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary.
  6. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.
  7. Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles .
  8. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, it will take 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.)
  9. Using slotted spoon, transfer browned meatballs to paper towel-lined plate.
Serve with potatoes or buttered noodles, pickled cucumber and lingonberry jam.