Home Cooking Sessions: Swedish Meatballs

Home Cooking Sessions: Swedish Meatballs. A comforting classic, served with creamy mash, lingonberry jam and Swedish pickles. Full recipe below! 👇🏽🤤🇸🇪 No comfort food quite like it. I like to finish cooking the meatballs in the sauce - not traditional, just my preference. Lingonberry jam is a must, don’t settle for anything else! 🙅🏽‍♂️

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Finely dice an onion and caramelise on med heat with 2tbsp unsalted butter for ~20 mins - then leave to cool

Step 2

2. Get 300g each of ground beef and pork

Step 3

3. Add to a bowl with 55g panko, 75ml whole milk, 2 med eggs, sea salt, black pepp, pinch nutmeg, 1tsp all spice and the onions

Step 4

4. Mix to combine and form your meatballs - should make ~20 - then refrigerate for ~30 mins

Step 5

5. Lace a pan with EV olive oil and 1tbsp butter, bring to med-high, then sear your meatballs ~5-6 mins or until golden brown all over

Step 6

6. Remove the balls, then add 2tbsp plain flour. Mix till foaming, then go in with 500ml beef stock and bring to a simmer

Step 7

7. Reduce this by half, then add 200ml double cream, a splash of Worcestershire, 1tbsp Dijon, sea salt and black pepp

Step 8

8. Mix and reduce to get a thick, glossy sauce, then set aside - add more stock if too thick

Step 9

9. Peel and chop 1KG of potatoes and boil till fork tender ~25 mins

Step 10

10. Mash the potatoes and add 4tbsp unsalted butter along with 150ml warm whole milk, sea salt, black pepp and grated nutmeg - mix till smooth, using milk to adjust consistency

Step 11

11. Pickles: thinly slice up a cucumber and coat with 120ml white wine vinegar, 2tbsp sugar, pinch of salt + chopped dill and parsley - add a weight to compress and leave for 30 mins - pickles done!

Step 12

12. Bring the sauce back on the heat, then add the meatballs to warm and finish cooking - baste them on low

Step 13

13. Once warmed through, plate up with mash, meatballs, pickles, lingonberry jam and the sauce. Top with parsley

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