Swedish Meatballs

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My first time trying this recipe was when I went to Sweden, and I’ve been making it ever since. 🇸🇪

It’s a beautiful, easy, and adaptable authentic Swedish dish with things we always have in our pantry!

This recipe has had a few additions from me, like the mushrooms and Dijon mustard! I also usually finish the dish with a few drops of truffle oil, but that’s completely optional. It is traditionally served with potatoes and lingonberry jam! 

But where has Swedish meatballs originated?

This traditional dish is actually Turkish! And you know what’s the most hilarious part? Sweden actually admitted that themselves on their official Twitter account saying, “Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let's stick to the facts!” Back then it was actually The Ottoman Empire, and King Charles XII, who took the throne in 1697, spent several years in Bender (now Moldova), which was under Ottoman rule. He returned to Sweden in 1715 with the recipe and its been a staple of Swedish cuisine ever since!

How intertwined and small our wonderful world is! 

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Swedish Meatballs

Yield: 6

Author: Yasmeen's Kitchen Diary

Prep time: 15 MinCook time: 30 MinInactive time: 20 MinTotal time: 1 H & 4 M

Ingredients

For the meatballs:

• 40 g (⅓ cup) bread crumbs
• 60 ml (¼ cup) milk
• 2 eggs
• 1 kg veal, beef, or lamb ground meat
• 1 large onion (or 2 large shallots)
• 2 tbsp butter
• ½ tsp allspice
• ¼ tsp nutmeg
• Black pepper and salt

For the sauce:

• 60 g (4 tbsp) butter
• 60 g (4 tbsp) flour
• 750 g (3 cups) beef broth
• Bay leaf
• Thyme
• 1 tbsp Dijon mustard
• 125 ml (½ cup) cream
• Worcestershire sauce
• Parsley
• Mushrooms

Instructions

Forming the meatballs:

1. Cook shallots (or onions) in 1 tablespoon of butter until translucent and golden.
2. Transfer to a bowl and add milk, breadcrumbs, eggs, and mix.
3. Season with nutmeg, allspice, salt, and pepper.
4. Add the ground beef and combine well.
5. Cover the meatball mixture and allow to rest in the fridge for an hour.

Cooking the dish:

1. In the meantime, prepare the mise en place for the sauce.
2. Chop mushrooms and parsley.
3. Use an ice cream scooper to form the meatballs, and round the edges of the meatballs by wetting your hands.
4. You have two choices: Either brown the meatballs on all sides in a pan and then transfer to a baking sheet, thereby enhancing the flavor of the pan by deglazing it, or directly transfer to a baking sheet and into the oven for 20 minutes on 200ºc (400ºF).
5. In the same pan, sauté shallots and mushrooms and season well.
6. Transfer to the side and make a roux.
7. Add 60 g butter and 60 g flour and whisk until golden.
8. Gradually add the beef broth and continue whisking until the sauce forms and thickens.
9. Add thyme, bayleaf and Dijon mustard.
10. Add cream and Worcestershire sauce.
11. Transfer the mushrooms, onions, and meatballs back and leave to simmer.
12. Garnish with parsley and serve

Notes:

You can taste the seasoning of the meatballs by cooking a small piece.

Nutrition Facts

Calories

642.22

Fat (grams)

41.14

Sat. Fat (grams)

20.46

Carbs (grams)

9.53

Fiber (grams)

0.94

Net carbs

8.58

Sugar (grams)

2.99

Protein (grams)

56.15

Sodium (milligrams)

884.28

Cholesterol (grams)

308.25

Swedish, meatballs, ground meat, mushrooms, iron skillet

Swedish

Bon appétit!