They are delicious !!!!! I used to buy them from Ikea-France
Swedish Meatballs
Credit: Russell Kaye
(Köttbullar)
SERVES 12
These delicate meatballs, far from the American idea of "Swedish meatballs", are a smorgasbord staple—made small as an appetizer, or larger as a main dish.
1⁄2 cup fine bread crumbs
1⁄2 cup light cream
1⁄2 lb. ground beef
1⁄2 lb. lean ground pork
2 tbsp. grated onion
1 1⁄2 tsp. salt
1⁄2 tsp. ground allspice
1 egg, lightly beaten
3 tbsp. butter
1. Place bread crumbs in a large bowl. Add cream and 1⁄2 cup water. Mix and set aside to soften for 5 minutes. Add beef, pork, onions, salt, and allspice. Mix well, then stir in egg and bread crumb mixture. Mix, taking care that all ingredients are thoroughly incorporated, then gently shape into 1" meatballs. (Loosely packed meatballs are more tender.)
2. Melt butter in a large skillet over medium heat. Cook meatballs, in batches if necessary, turning frequently, until well browned and cooked through, about 8 minutes. Transfer meatballs to a platter and serve warm as an appetizer.
Variation—A simple sauce is served with slightly larger meatballs as a main course throughout the year in Sweden. Make the meat mixture as in step 1 above and shape into meatballs, about 2" in diameter. Cook as in step 2 above, increasing the cooking time by 1–2 minutes. Transfer cooked meatballs to a serving bowl and cover to keep warm. To make the sauce, melt 1 tbsp. butter in same skillet over medium-low heat. Add 2 tbsp. flour and cook, stirring with a wooden spoon, for 5 minutes. Add 2 cups beef stock and simmer, whisking occasionally, for about 5 minutes. Add 1⁄4 cup heavy cream and 2 tbsp. red currant jelly. Season with salt and pepper, mix well, pour over meatballs, and serve. Serves 4.
Ratings & Reviews (5)
how much water?
What's with the increased moisture? I tried preparing this recipe as written, using fine dry bread crumbs made from a loaf of purchased white bread. The total liquid (1 cup) used according to the recipe created a meat mixture that was much too wet to form into any sort of ball. i salvaged it by doubling the meat and seasoning. The proportions then matched my standard recipe for Swedish meatballs. ( my career used to be in food R and D and recipe testing). The sauce (gravy) worked well, Any answers?
Four stars only if you reduce the amount of liquid in the recipe, otherwise this one is a disaster. I used the full amount of cream and none of the water, and they still would not hold together. The correct proportion is 1/4 cup of liquid (cream or milk) to 1/2 cup dry bread crumbs. Omit the water altogether. As Cejones suggested, I added another half pound of ground chuck to the mixture in order to salvage it and, though the consistency was still a little loose, the resulting meatballs were tender and delicious. The sauce was very nice.
I use about ½ a cup of light cream or milk. Just enough to moist the crumbs. Wait until its well absorbed. I use to have much more onion, at least 5 tbs. I never use allspice, but grounded blackpepper.
Swedish Meatballs
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