Swedish-style meatballs

Minced meat is one of those great products, that is affordable, versatile, and full of possibilities. However,there are a few tips & tricks that are good to know when choosing the meat.
When choosing minced meat, start with the type of protein that suits your taste or dietary needs — chicken, pork, beef, or lamb. Then, consider the fat content. Pork mince is flavourful and juicy thanks to its higher fat content, while beef is a leaner option that still brings great flavour to the table.
For perfectly tender and juicy meatballs, a 50/50 mix of pork and beef is a classic. Prefer something lighter? Go for 100% beef mince, and use the sauce to make it juicy. Chicken mince has a softer texture and works beautifully when combined with a little starch and chopped leeks — perfect for pan-fried patties. And if you’re in the mood for something more aromatic, lamb mince pairs wonderfully with fresh rosemary, mint, or parsley.

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Cooking Method: Boiling, Frying

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 6

Ingredients

600 g homemade minced meat (50% beef, 50% pork)
60 g breadcrumbs
150 ml 10% cream
50 ml milk
1 egg
70 g butter for frying
3 tsp salt
1 tsp black pepper
5 allspice berries, crushed

Sauce:

Frying base: fat and onions
500 ml 10% cream
250 ml beef stock
1/2 tsp grated nutmeg
Salt and black pepper to taste

Preparation

1
In a bowl, mix the breadcrumbs with the cream and milk and let the liquid soak in completely until the mixture has a porridge-like consistency. Peel and finely chop the onion and gently fry it in a pan. Put the minced meat and fried onion in a large bowl. Add salt, pepper, and finely ground allspice berries to the meat. Add the egg to the bowl, pour in the breadcrumb-cream porridge-like mixture, and knead until smooth. Form small balls. Fry the meatballs in butter on all sides over medium heat and transfer the finished balls to a large plate to wait.
2
Once the meatballs are fried, prepare the sauce in the same pan. The base of the sauce is the fat and onion pieces left from frying. While whisking vigorously, add cream and stock to the pan and season. Simmer the sauce, allowing it to bubble gently for 10-15 minutes over low heat (max 3-4 on a 9-point scale). Stir carefully with a whisk from time to time. If desired, pour the finished sauce through a sieve. Add the meatballs to the finished sauce and mix. Serve with fried or mashed potatoes.

Note

To make lactose-free meatballs, simply use lactose-free milk, butter, and cream.

Keywords: meatballs, homemade, easy

Read it online: https://paulasarekanno.com/en/recipe/swedish-style-meatballs/