Classic Swedish meatballs
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 405, total fat 27 G., saturated fats 13 G., proteins 27 G., carbohydrates 13 G., fiber 1 G., cholesterol 169 mg, sodium 684 mg, sugar 3 G.
Calories 405, total fat 27 G., saturated fats 13 G., proteins 27 G., carbohydrates 13 G., fiber 1 G., cholesterol 169 mg, sodium 684 mg, sugar 3 G.
Classic Swedish meatballs are made with a mixture of ground meat (regular beef and pork) seasoned with nutmeg, black pepper, and allspice. Pan-fry them on the stovetop until crispy on all sides, then use the remaining fat to make a wonderful creamy gravy. Swedish meatballs go great with mashed potatoes, boiled noodles, or rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 slices of fresh white bread
- 1/4 cup milk
- 3 tablespoons ghee, divided
- 0.5 cup finely chopped onion
- A pinch + 1 tsp coarse salt
- 350 g of ground beef
- 350 g of minced pork
- 2 large egg yolks
- 0.5 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup flour
- 3 cups beef broth
- 1/4 cup heavy cream
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Recipes with similar ingredients: minced pork, ground beef, nutmeg, black pepper, allspice, meatballs, cream
Cooking the dish according to the recipe:
- Preheat oven to 95°C.
- In a 12-inch (30 cm) straight-sided skillet, melt 1 tablespoon of ghee over medium heat. Add the onion and a pinch of salt and sauté until softened. Remove from heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground beef and pork, egg yolks, 1 teaspoon coarse salt, black pepper, allspice, nutmeg, and onion. Mix on medium speed for 1-2 minutes.
- Using a scale, divide the meat mixture into 30g meatballs and place them on a baking sheet. Use your hands to shape them into balls.
- Melt the remaining butter in a skillet over medium-low heat or in an electric skillet preheated to 120°C (250°F). Add the meatballs and fry until golden brown on all sides, about 7-10 minutes. Using a slotted spoon, transfer the meatballs to a baking dish and place in the preheated oven.
- Once all the meatballs are cooked, reduce the heat to low and add the flour. Stir until golden brown, about 1-2 minutes. Gradually add the beef broth and stir until the sauce begins to thicken. Add the cream and continue cooking until the desired consistency is reached. Remove the meatballs from the oven, pour the sauce over them, and serve.
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