I watched a TV show the other day, it’s about working and travelling in Sweden. One of the famous dish in Sweden, I guess everyone would say meatball, as that’s what you can eat and get in Ikea even if you’ve never been to Sweden. In that show, the actress was learning how to make meatball from one of the local at home. The Swedish woman learned from her mother, and her mother learned from her grandma, a recipe that pass on from generation to generation. My husband was also watching the show, and when they talked about putting mashed potatoes into the minced meat, my husband said that is very traditional. I thought everyone is putting breadcrumb for meatball, but then my husband said can use both, either potatoes or breadcrumb. Then, he started to talk about the meatballs that him or his mother used to make back in Germany, sounds so nice, and yes maybe we should do meatballs dinner on the coming Sunday.
So, as planned, this Sunday dinner will be – Swedish Meatballs! After cooking the Sunday brunch, frisee aux Lardons with some cold cuts. I started to search for recipes, just would like to have some more background or reference of the Swedish Meatballs, even I kind of have an idea how to make them, by watching the show the other night and talking with my husband. It is still good to explore a bit more on different recipes before cooking. I’ve been reading about 10 to 20 recipes, but they are all using breadcrumb instead of potatoes. In order to make it a bit different than the others, I am trying to make this with potatoes.
The first thing to do is to cook all those potatoes, put all the potatoes into a big pot and cover them with water, boil them for around 20 to 30 mins. When you are cooking the potatoes, you can work on the onion, finely chop them with the food processor, and then fry them with some butter in the pan. Leave them to cool down for later use. When the potatoes are done, remove the skin, put them in a big bowl and smash them with masher. Before adding anything, put aside some mashed potatoes that you are going to use for the meatballs. For the rest, add butter, salt, pepper, plus the kind of spice that you want, could be dill and thyme for example, then keep mixing until it’s done. Now, we can start working with the meatballs, use a bowl that is big enough for mixing. Put minced pork and minced beef all in the bowl, the best is 50/50, but of course it’s up to you to make the kind of combination you like. Then, add those cooked onion, salt, pepper, ground nutmeg, ground allspice, now here, I guess you can add anything that you like to make your meatball tasty, I guess it’s not a bad idea to add minced garlic and red chili, as I also add them later as a filling for some of the meatballs. Moreover, add 2 eggs, some heavy cream and the mashed potatoes, and now you can start mixing. My husband said I should not mix too match, and should not use cream or potatoes, as he prefers more texture than those recipes I read, that you should make the meatballs very smooth. Well, different preference, as long as they are tasty!
When the mixing of meat is done, now we can start to put them into shape! My husband requested to have a filling, so I put some Emmanuelle cheese cube, and some of them with minced garlic and red chili. Now, to fry them, you have to make sure to keep the ball shape, you can use two spoon to roll them around when the entire surface is not cooked yet. When all the meatballs are done, now we can start to cook the sauce. Place some butter in the saucepan, put some flour in, then pour in some chicken stock and season it with salt and pepper, then add the heavy cream and some black currant jam. Let it cook until it gets thicker, then put all the meatballs in and cook together. Serve the meatballs with mashed potatoes and some green beans and garnish them with some chopped parsley. A lot of recipes are talking about serving the meatballs with lingonberry jam, but I just could not find it here in Hong Kong, so I’ve used cranberry jam instead. I actually love those spicy meatballs, next time I guess I will put garlic and red chili for sure into the mixing. And actually they do taste better after one day, my husband loves to eat them cold with mustard as well.