Swedish meatballs, the recipe of which is described in this article, can be used for both the first and second courses. One serving of meatballs contains approximately 414 kcal, 15 g of protein, 33 g of fat and 12 g of carbohydrates. This is a traditional Swedish dish. In soups, these meatballs are used extremely rarely. Mainly served only in main courses.
Meatballs are prepared only in creamy and lingonberry sauce. The meat balls are not only juicy, but also very tasty. The second-course experiments surprise with their unusualness and bold decisions. For example, meat balls are served even with berry jam.
Classic recipe
Swedish meatballs, the recipe of which can be called classic, are prepared from two types of minced meat, cream and a number of affordable and inexpensive products. To make meatballs you will need:
- 300 g of pork and ground beef;
- two small onions;
- one chicken egg;
- 50 g breading (it can be replaced with a stale loaf);
- 50 ml of cream (or 100 ml of village milk) with 20 percent fat content;
- two small boiled potato tubers;
- a pair of garlic cloves;
- 5 tbsp. l butter;
- ground white pepper and salt to taste;
- 3 tbsp. l vegetable oil.
Cooking method
First, breadcrumbs or loaf are moistened with cream. Chop onion finely and fry in butter until golden. Then mix both types of minced meat. An egg, fried onions and finely grated (or squeezed through a press) garlic are added to the bowl. A moistened loaf is thoroughly kneading with hands and added to the meat mass. Everything mixes well. Boiled potatoes are peeled and mashed. Then it is added to minced meat. The taste of vegetables in the dish will not be felt. Potatoes are added only for a more delicate texture of meatballs.
Salt, pepper are added to the meat mass, and everything is thoroughly mixed. Medium round balls are molded (for first courses, they should be half as much). You get about 30 meatballs. Then they clean the refrigerator for 40 minutes. This is necessary to maintain the shape of the balls while they are preparing.
In a pan, vegetable and butter are heated simultaneously. Swedish meatballs are laid out a few on a hot surface and fried over high heat until lightly browned on all sides. If you process them all at once, then in this case they will turn out stewed. The fried meatballs are laid out on a baking sheet and sent to an oven warmed up to 180 degrees. They are taken out after 20 minutes. Swedish meatballs are laid out on a side dish and sprinkled with sauce. A bowl with berry jam is placed next to it.
Classic Creamy Swedish Meatball Sauce
Meat dishes are most often served with a variety of gravy. There are many options for sauces. For example, for one of the most common, you will need:
- 150 ml of 20 percent cream;
- 300 ml of meat broth;
- 30 g of flour;
- 50 g butter;
- ground white pepper and salt to taste.
Swedish meatballs "Ikea", the recipe of which is described in this article, is most often served with cream sauce. It is cooked very quickly and simply with continuous stirring. Butter is poured into the pan and melted over medium heat. Flour is added, meat broth is poured.
At the same time, the sauce still continues to stir constantly so that no flour lumps appear. After the broth, cream slowly pour in. The sauce should look like liquid sour cream and drain freely from a spoon. If the mass is very dense, a little more broth is poured into it. Salt and white pepper are added to the finished sauce to taste.
Berry Meatball Jam Sauce
For berry jam 100 g of lingonberry and 50 g of granulated sugar will be required. The sauce is made very quickly. Swedish meatballs with lingonberry sauce is a delicious and unusual dish that you can now try not only in restaurants but also at home. Berry sauce will require fresh or frozen lingonberries. She is filled with granulated sugar. Three tablespoons of water are added to the mass. A bowl of sauce is put on fire. The mass is brought to a boil, then all the berries are thoroughly crushed. Next, the sauce simmers over low heat until thickened, cools and spreads into small bowls that are served with meatballs.
How to Cook Meatballs in a Multicooker
How to cook Swedish meatballs in a slow cooker? This will require:
- 200 g of pork and ground beef;
- half a glass of breadcrumbs or breadcrumbs;
- 50 ml of milk;
- one chicken egg;
- two cloves of garlic;
- pepper and salt to taste.
For the sauce you need to take:
- two tablespoons of flour;
- 300 ml of meat broth;
- 100 ml of milk;
- two tablespoons of butter;
- salt to taste.
The cooking method is very simple. In a deep container, mix all the ingredients for minced meat and mix thoroughly. A little oil is poured into the multicooker bowl. Balls are molded from minced meat and laid out in the capacity of the unit. As soon as all the meatballs are stacked, the crock-pot is closed by a lid and turned on in the "Frying" mode.
While the Swedish meatballs are being prepared, the sauce is made. To do this, butter is heated in a pan, flour is added to it, and the mass is stewed for 5 minutes with constant stirring. Then gradually pour in the milk and warm broth. Salt and sauce are added, everything is boiled until lightly thickened.
Features of Swedish Meatballs
Swedish meatballs, like any other dish, have their own cooking characteristics. They also have a different name - shettbullyar (meatballs). Stuffing for them should be quite fat, so a mixture of beef and pork, taken in equal proportions, is ideal.
Breadcrumbs or loafs can be replaced with young wheat germ. Of the spices in the dish, ground white pepper is a must. You can diversify the dish with nutmeg. To get less greasy meatballs, you must immediately bake them in the oven.
How to serve?
Swedish Ikea meatballs, the recipe for which is described in this article, is served with potatoes or vegetables. As a sauce, cream or berry jam is used (you can combine them). The dish is supplemented with chopped pickles.