The Best Swedish Meatballs Recipe

Name: The Best Swedish Meatballs Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup breadcrumbs; 1/2 cup milk; 35 ml cream; 1 egg (large); 1 clove garlic (minced ); 1/3 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground white pepper; 1/4 teaspoon Grillkrydda (or all spice or all purpose seasoning); 1/2 onion (finely chopped); 1 pound ground beef (mince); 1/2 pound ground pork (mince); 2 tablespoons fresh parsley (finely chopped); 1 tablespoon butter; 2 teaspoons olive oil; 1/3 cup butter; 1/4 cup plain flour (all purpose flour); 250 ml vegetable broth (or stock); 250 ml beef broth (or stock); 1 cup thickened (or heavy cream); 2 teaspoons soy sauce; 1 teaspoon dijon mustard; 1 pinch salt (to season); 1 pinch pepper (to season)

This Swedish Meatballs recipe has been passed down from a Swedish grandmother! The best Swedish meatballs recipe you'll ever try! Better than Ikea!

⏱️ 30 menit 🔪 Persiapan: 20 menit 🔥 Masak: 10 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

8 porsi

1/2 cup breadcrumbs
1/2 cup milk
35 ml cream
1 egg (large)
1 clove garlic (minced )
1/3 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon Grillkrydda (or all spice or all purpose seasoning)
1/2 onion (finely chopped)
1 pound ground beef (mince)
1/2 pound ground pork (mince)
2 tablespoons fresh parsley (finely chopped)
1 tablespoon butter
2 teaspoons olive oil
1/3 cup butter
1/4 cup plain flour (all purpose flour)
250 ml vegetable broth (or stock)
250 ml beef broth (or stock)
1 cup thickened (or heavy cream)
2 teaspoons soy sauce
1 teaspoon dijon mustard
1 pinch salt (to season)
1 pinch pepper (to season)

Langkah-langkah

In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
Continue to simmer until thickened.
Non Swedish way: Place meatballs into the gravy in the pan and serve
Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)