Seb’s Childhood Swedish Meatballs

Step 1/4

• 16⅔ g breadcrumbs
• 50 ml heavy cream
• ⅓ tsp salt
• ⅛ tsp pepper
• 166⅔ g ground beef
• 166⅔ g ground pork
• ⅓ egg

• large bowl

For the Swedish meatballs mix breadcrumbs, heavy cream, salt and pepper in a large bowl. Let sit for approx. 5 min. for the breadcrumbs to soak in. Add minced meat and crack in the egg. Mix with your hands until thoroughly combined.

Step 2/4

• ⅔ tbsp vegetable oil

• frying pan

Roll mixture into balls, slightly smaller than the size of ping pong balls. Add oil to a pan and fry meatballs until golden brown on all sides, approx. 7–8 min.

Step 3/4

• ⅔ tbsp butter

• plate

Add butter into the pan and carefully shake the balls around to make them rounder. Transfer meatballs to a plate and set aside.

Step 4/4

• ⅓ tbsp flour
• 66⅔ ml beef stock
• 50 ml heavy cream
• ⅓ tbsp soy sauce
• salt
• pepper
• lingonberry jam (for serving)
• mashed potato (for serving)

• whisk

Add flour to the pan and toast for a few minutes until golden brown. Add beef stock, remaining cream and soy sauce. Season to taste with salt and pepper. Simmer for a few minutes until thickened slightly. Serve meatballs with mashed potatoes, brown sauce and lingonberries.

Enjoy your meal!