Swedish Meatballs – Classic Comfort Food

In this video, we take a deep dive into the art of making Swedish Meatballs, a rich comfort dish with a history dating back to the 1770s. We explore both traditional and modern approaches, starting with the onion—comparing the sharp, vibrant flavour of raw onion added directly to the mixture with the mellow, concentrated sweetness achieved by gently frying it in butter. This step is key to unlocking the perfect balance of moisture and binding power when combined with coarse, dry breadcrumbs and whole milk (with a dash of double cream for extra richness), ensuring our meatballs remain tender yet structured.

We then mix a 50:50 blend of beef and pork mince, aiming for about 20% fat for optimal texture, and bind the mixture with a lightly beaten egg, seasoned with salt, white pepper, a hint of allspice, and nutmeg for subtle warmth. The meatballs are carefully formed to a size slightly smaller than a golf ball and fried to a golden perfection, creating a dish that truly embodies classic Swedish comfort food.

Ingredients (Serves: 4)

For the Meatballs:
• Minced Meat:
• 250 g beef mince (with 15–20% fat)
• 250 g pork mince (with 15–20% fat)
• Onion:
• 1 small onion (about 100 g), finely chopped
• Egg:
• 1 large egg
• Breadcrumb Mixture:
• 50 g dry breadcrumbs
• 100 ml whole milk
• 1 tablespoon (15 ml) double cream
• Seasonings:
• Salt: 1 teaspoon (adjust to taste)
• White pepper: 1/2 teaspoon
• Ground allspice: 1/4 teaspoon
• Ground nutmeg: 1/4 teaspoon
• Fat for Frying:
• 25–30 g unsalted butter or an equivalent amount of vegetable oil

For the Gravy:
• Flour:
• 20 g plain flour
• Liquid:
• 300 ml beef stock (or a quality beef broth)
• Optional:
• A small splash (about 1 teaspoon) of double cream, for extra richness (if desired)
• Worcestershire sauce, to taste (optional)
• Seasoning:
• A pinch of salt and white pepper, to taste

Method
1. In a small bowl, combine the dry breadcrumbs, whole milk, and double cream. Stir well and allow to soak for about 10–15 minutes until the breadcrumbs are soft and have absorbed most of the liquid.

2. Finely chop the onion. In a frying pan, melt a small knob (approximately 10 g) of butter over medium heat. Add the chopped onion and lightly sauté for 3–4 minutes until they are soft and translucent but not deeply golden. Remove from the heat and let cool slightly.

3. In a large mixing bowl, combine the beef and pork mince. Add the beaten egg and the lightly sautéed onions. Stir in the soaked breadcrumb mixture along with salt, white pepper, allspice, and nutmeg. Mix gently by hand or with a spatula – take care not to overwork the mixture to preserve a tender texture.

4. With lightly oiled hands, shape the mixture into small, even balls. Traditionally, Swedish meatballs are about the size of a small golf ball, approximately 3–4 centimetres in diameter. Ensure they are firm enough to hold together without being too tightly compacted.

5. In a clean frying pan, heat the remaining butter (or oil) over medium heat. Working in batches if necessary, gently place the meatballs in the pan. Fry for about 6–8 minutes, turning occasionally, until they are evenly browned on all sides. They need not be completely cooked through at this stage. Once browned, remove the meatballs and set them aside on a plate.

6. Using the same pan with the meatball drippings, reduce the heat to medium-low. Sprinkle in the flour and stir to form a roux with the fat. Allow the roux to cook for about 1 minute, stirring constantly. Gradually whisk in the beef stock, ensuring that no lumps form. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes until it thickens to a smooth, creamy consistency. Season with a pinch of salt and a little extra white pepper. If you’d like an extra touch of creaminess, stir in a small splash (approximately 1 teaspoon) of double cream at this point. Add Worcestershire sauce to taste, if using.

7. Return the browned meatballs to the pan with the gravy. Allow them to simmer gently for another 5 minutes so they finish cooking and absorb some of the gravy’s flavour.

8. Spoon the meatballs and gravy onto a serving dish. Traditionally, Swedish meatballs are served alongside mashed or boiled potatoes and a serving of lingonberry jam. Garnish with a few sprigs of fresh parsley if desired.

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