The iconic Swedish dish, combining pork and beef, bound with soaked bread, seasoned with allspice, and served with lingonberry and cream gravy.
Ingredients
- 250g ground beef
- 250g ground pork
- 1 onion (grated)
- 100g breadcrumbs (soaked in cream)
- 1 egg
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp allspice
- butter for frying
- 2 tbsp flour
- 2 cups beef stock
- 1/2 cup cream
- lingonberry jam
Instructions
1
Panade
Soak breadcrumbs in cream for 5 minutes.
2
Mixing
Combine meats, onion, panade, egg, and seasonings. Mix until smooth (use food processor for fine texture).
3
Shaping
Roll into 1-inch balls (wet hands).
4
Frying
Brown in butter in batches, shaking pan to keep round. Remove.
5
Gravy
Add flour to drippings. Whisk in stock, simmer until thick. Add cream.
6
Finishing
Return meatballs to gravy, simmer 10 minutes. Serve with lingonberry, mashed potatoes, and pickled cucumber.