Swedish Meatballs
Swedish meatballs are small, tender pan-fried rounds made from half beef and half pork. The bread crumbs are soaked in milk, cream or water before they go into the meat, which keeps the texture soft instead of dense. A grated onion adds moisture and mild sweetness. Fried in butter until browned all over, they are traditionally served with mashed potatoes, creamy brown sauce and tart lingonberry preserve to cut the richness.
Instructions
Stir the liquid and bread crumbs together in a bowl and leave them for 7 to 8 minutes, until the crumbs have soaked up the liquid and gone soft.
Add the ground beef, ground pork, egg, onion, salt and pepper to the bowl. Mix until everything is evenly combined.
Shape the mixture into round meatballs about 2 to 3 centimeters (1 inch) across.
Melt butter in a frying pan over medium heat and add the meatballs. Fry them for about 3 to 5 minutes, turning so they brown on all sides, and shake the pan now and then so they cook evenly. They are done when they are brown outside and no longer pink in the middle.
Serve with mashed potatoes and a brown sauce made from veal stock and cream, with lingonberry or cranberry preserve on the side.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
