Swedish Meetballs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix a grated small onion with an egg, add the 50ml heavy cream 50ml water and oatmeal and season generously with salt and pepper and in a bowl. Let the oatmeal soak up the liquids for 20-30 min stirring every so often.

Step 2

Meanwhile, sprinkle salt over sliced cucumber and put between two plates under a weight.

Step 3

Mix the ground meat and nutmeg into the oatmeal mixture. Mix well and evenly. Use an ice cream scooper to divide and shape the meatball mixture into meatballs about 4cm in diameter.

Step 4

When all the meatballs have been shaped fry the meatballs on medium heat in the butter until they get a nice colour, rather fry several batches than crowd the pan. Don’t worry about cooking them through, they will cook more in the sauce. When all the meatballs have been fried, remove from pan. Add the rest of the cream, the bouillon, water and the soy sauce to the pan to taste. Cook over low to let the sauce thicken. Add the meatballs into the sauce and simmer, turning the meatballs in the sauce every so often for five minutes.

Step 5

Add three parts water, one part vinegar and two parts sugar to the sliced cucumber. (We use 12% vinegar so if you use 5% vinegar adjust accordingly). Sprinkle with dill or parsley.

Step 6

Serve with the pickled cucumber, lingonberries (jam or, ideally, fresh or frozen berries stirred with a tablespoon of sugar) and mashed potatoes.

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