Arguably one of the best meatballs in the world: Swedish Meatballs!!! Juicy meatballs with a hint of fragrant spice and smothered in a creamy gravy. Follow my two little tips that make all the difference for truly soft, extra tasty meatballs. And watch how I roll them – fast!
I’ve declared before and will declare again: we need more ball shaped food in this world. Every ball shaped food I know is delicious. I am pretty sure that it’s my favourite food shape. If there was to be such a thing. ? It sounds ridiculous, I know – but think about it! Arancini Balls (I die). Chinese Sesame Balls (One of the best items on the Yum Cha cart). Takoyaki (Japanese deep fried balls with octopus inside – I’m dying again). Doughnut Balls (OMG OMG). Cheese Balls (Oh yeah….). Truffles and all other manner of sweets in ball shapes…
OK, I know I’m missing a million others, but the list is long and I can’t think of a single one I don’t go mad over.
The thing with balls shaped food is that it’s just so darn easy to pop into your mouth. Is that the appeal, I wonder?
Anyway. The point I’m leading to is that for someone who loves ball shaped food so much, there is a serious lack of them on my site.
So I decided to do something about it. Announcing….Meatball Mania!!!
OK….so Meatball Mania is not a real thing. It’s something my friend Jo from Jo Cooks and I made up. We both concur that ball shaped food is awesome, and that of all ball shaped food, meatballs are probably the best. To which I confessed disappointment that I had so few meatball recipes on my site.
And thus Meatball Mania was born. On the last Monday of every month, both Jo and I will post a meatball recipe. Oh imagine the possibilities…… ?
On the meatball front, I’m drastically behind schedule because when you search Jo Cooks, she has no few than 18 meatball recipes on her site. EIGHTEEN!!! (Update: It’s now 19. Here’s her offering for today: Taco Meatball Ring. OMG OMG!)
So I have some serious catching up to do. I want to release the demon within and come up with some outrageous meatballs, but the sensible side of me says to do classic favorites first. Italian Meatballs – tick! Now onto the next epic one: Swedish Meatballs. ?
Are you ready for the Meatball-athon? I am. BRING IT ON! – Nagi xx
PS Don’t miss the first 2 seconds of the video. It is just everything! Oh, and you’ll also see how I roll them – fast. ??
PPS Have you ever before read such ridiculousness of an entire post talking about ball shaped food and the awesomeness of meatballs??
PPPS If you have a view on cream vs sour cream for the gravy, tell me in the comments below!!
- 2 slices sandwich bread, crusts removed, chopped into small cubes (Note 2)
- 1 medium onion (Note 3)
- 300 g / 10 oz ground beef (mince)
- 300 g / 10 oz ground pork (mince), or sub with beef (Note 4)
- 1 egg
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp All Spice powder
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil
- 40 g / 3 tbsp butter, preferably unsalted
- 3 tbsp flour
- 2 1/2 cups beef broth / stock ( salt reduced), or sub with chicken
- 1/3 - 1/2 heavy / thickened cream (Note 5)
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well, set aside to soak for 1 minute. (Note 6)
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a slightly heaped tablespoon, dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.
- Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch.
- If there is lots of oil, pour off excess and discard. Lower heat to medium.
- Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
- While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
- When the liquid is simmering, add meatball and juices pooled on plate.
- Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
- Add cream, simmer for a further 2 minutes then remove from stove.
- Serve over noodles or mashed potato! For a truly authentic experience, add a dollop of ligonberry jam on the side!
- milk adds no flavour to the mixture, whereas the onion juices do;
- grating onion makes it finer than chopped onions so it melds better into the mixture;
- chopped onion that's not cooked before adding into the mixture can have a tendency to not cook through properly. Chunks of raw onion is not nice.
WATCH HOW TO MAKE IT
Swedish Meatballs recipe video!
LIFE OF DOZER
No surprises here – Dozer loves ball shaped food too. Care to take a guess if he got that meatball? ?