• The Coach House Kitchen

Traditional Swedish Meatballs

This traditional Swedish Meatballs recipe is one that my Dad shared with me and I'm sure he won't mind me sharing it with the rest of the globe. My dad actually lived in Sweden for a number of years so I know that this and many of his other recipes are truly traditional.


I can't tell you whether they live up to Ikea standards because I'm ashamed to admit, I've never actually eaten any food at Ikea. I'm always straight in and walking around the maze picking up everything that I don't need.


This recipe should make about 20 meatballs.


Meatballs ingredients:

  • 300g ground beef mince

  • 200g ground pork mince

  • 1 onion

  • 200ml single cream

  • 50g white breadcrumbs

  • 2 cold, boiled potatoes

  • 1 egg

  • 1 tsp allspice

  • S&P

Sauce ingredients:

  • 1 beef stock cube

  • 250ml boiled water

  • 200ml single cream

  • 1 tbsp cornflour

  • Chopped parsley

  • S&P


Method:

  • To start, boil your potatoes until they are ready to be mashed. Once mashed, leave to cool.

  • In a separate bowl, mix the breadcrumbs and cream until you get a porridge-like mixture, then whisk in the egg

  • Peel and finely chop your onion and then mix it into the porridge-like mixture along with the beef and pork mince

  • Once your potatoes have cooled, finally add these to the bowl along with the allspice, salt and pepper

  • Using either an ice cream scoop or your hands, roll out your balls and place on a tray - these should be just smaller than the size of a golf ball

  • To cook, either melt some butter in a frying pan and gently fry the meatballs turning frequently OR what I find works best, is to put them into my air fryer at 200°C for 15 minutes - after the first 5 minutes, I turn them to ensure they don't stick to the grill

  • Once all of your meatballs are cooked, set them to one side whilst you begin the sauce

  • Add 250ml of beef stock to the pan and bring up to the boil

  • Then lower the heat and add in 200ml of cream whisking continuously ensuring it doesn't split

  • In a mug, add the cornflour and some of the sauce from the pan to mix together to form a paste then whisk back into the sauce

  • Bring the heat up to a medium and continue to whisk - the cornflour will thicken the sauce with the heat

  • Once your sauce reaches your desired consistency, add your meatballs back to the pan, season with S&P and sprinkle with chopped parsley

Perfectly paired with either boiled potatoes, mash or some french fries. Be sure to have them with some lingonberry sauce on the side too. If you can't get your hands on lingonberry sauce, cranberry sauce is the perfect alternative.



Enjoy x


Recent Posts

See All
 

Subscribe Form

©2020 by The Coach House Kitchen. Proudly created with Wix.com