SWEDISH MEATBALLS
& MUSHROOM GRAVY
Timescale
Relaxed
Serves
4
Difficulty 
Simple

One of Sweden's most widely loved dishes - it’s easy to see why these meatballs are so popular. We didn’t want to stray too far away from the traditional dish with our own variation, using a classic blend of beef and pork to give that distinct flavour. Where we have taken some creative license is the gravy, adding another ingredient Scandinavians love.

A handful of dried wild mushrooms gives an extra bit of earthy, moreishness to the classic gravy and we think it’s a worthy addition. 

However you choose to eat them, be it with the typical mash or maybe as part of a smorgasbord, make sure you don’t forget the ever-faithful lingonberry jam

INGREDIENTS
MEATBALLS

300g Minced Beef

200g Minced Pork

2 Shallots, finely diced

50g Panko Bread Crumbs

90ml Milk

1 Egg, whisked

Generous Pinch of Salt & Pepper

MUSHROOM GRAVY

500ml Chicken Stock

1 Shallot, finely diced

10g Dried Mushrooms, finely diced

20g Butter

3tsp Plain Flour

50ml Double Cream

Pinch of Salt & Pepper

TO COOK

Extra Virgin Olive Oil

TO SERVE

Lingonberry Jam

Chopped Dill

METHOD
MAKING THE MEATBALLS

1. Place a large Frying Pan over a medium-high heat with a splash of olive oil. Add the diced shallots to the pan and cook for 3-4 minutes until the onions are starting to colour. Remove from the heat and set the onions aside to cool down completely before adding to the meatball mix.

 

TIP - Try transferring the cooked onions to a large, cold plate and spread them out as much as possible. This will help the onions to cool down more quickly. 

 

2. Add the milk to a flat bowl and then add the breadcrumbs. Allow these to soak and absorb the milk for 5 minutes.

 

3. In a large mixing bowl add the Beef and Pork mince and season with Salt and Pepper. Try and loosen the mince so that the seasoning is evenly spread over the meat. 

4. Add the cooled onions, breadcrumbs and egg to the bowl and thoroughly mix together until evenly combined.

 

TIP - At this point, you should heat a small pan and fry off a little of the mixture and then taste for seasoning and adjust as necessary.

 

5. Using lightly oiled hands, measure out 25g pieces of the mixture and shape into a round meatball. Repeat the process until all the mixture is used up.

THE MUSHROOM GRAVY

1. Place a medium pan over a medium heat with a splash of olive oil. Add the diced shallots to the pan and cook for 2-3 minutes until the onions are just starting to colour. 

 

2. Add the diced dried mushrooms, we used a wild mushroom mix, and cook for a further 2 minutes before adding the butter to the pan. Add the flour to the pan and cook-off for a few minutes before slowly adding the chicken stock to the pan, whisking as you go to unsure there erent lumps of flour. 

 

3. Continue to add the stock to the pan until entirely incorporated and then allow the gravy to cook and slowly thicken whilst you cook the meatballs, stirring occasionally.

COOKING THE MEATBALLS

1. Place a large Frying Pan over a medium heat with a splash of olive oil. Add the meatballs and cook for 2 minutes until they are just starting to colour before turning over and cooking for a further 2 minutes and then turning over again, repeating the process until the meatballs have a decent colour all over. 

 

TIP - If necessary you may need to do this in batches and then finish all the meatballs at the same time.

 

2. Reduce the heat to the frying pan and add the mushroom Gravy to the pan and reduce the heat slightly. Cook the meatballs in the gravy for a further 5 minutes or until fully cooked through, shaking the pan and allowing the meatballs to roll every now and then.

 

3. Serve the meatballs with a dusting of chopped dill and a spoonful of sweet Lingonberry Jam. 

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