Swedish meatballs

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The other day I took a mid-week trip to IKEA (that’s a whole other story) to purchase a few goodies.  The thing with IKEA is I always leave home knowing exactly what I need and then I get there and whoosh I walk in and I am overwhelmed with the amount of choice and the ridiculous amount of stuff that you can get for a ridiculously low price.  Kid in a candy a store. Inevitably I walk in with the intention of buying a couple of picture frames and walk out with an overflowing trolley full of Swedish genius.

When you next visit IKEA, don’t forget the ever-growing food market section to pick up your Swedish food products, those morish thin ginger snap biscuits – sooo good and a long-time favourite.  In addition to my ginger snaps, this time I picked up a bottle of elderflower syrup and lingonberry jam.  So guess what…. today my meal for you is IKEA inspired but don’t worry the instructions are easy to follow and you won’t need one of those allen keys to put it together.    However please read the instructions in full before attempting and don’t try putting it together from just looking at the picture.

Swedish meatballs

Serves 4-6

Recipe adapted from Jamie Oliver’s ‘Jamie Does’

What you need:

  •  A handful of mixed fresh herbs such as dill, flat leaf parsley or chives, roughly chopped
  • 300g minced pork
  • 300g minced beef
  • 1 large egg
  • 100ml milk
  • 75g dried breadcrumbs
  • 1 tsp all spice
  • sea salt and freshly ground pepper
  • olive oil

For the sauce:

  • Juice of ½ lemon
  • 300ml beef stock
  • 1 tbsp plain flour
  • 60 ml double cream
  • 200g jar of lingonberry jam (available at IKEA), alternatively use cranberry, blackberry, blackcurrant jam.
What to do:

Put all the ingredients for the meatballs into a bowl except the olive oil and mush it together with your hands (this is the best way) until all the ingredients are combined well.  Wet your hands and divide the mixture in half and then roll each half into the shape of a sausage and cut into 15 equal pieces (so you have 30 in total).  Roll those pieces into balls and place on an oiled tray.  Put in the fridge for 1 hour to firm up.

In a large pan on medium heat, add a splash of olive oil and once hot add the meatballs and fry for 10-15 mins until browned and cooked through.

Take the meatballs out of the pan and remove any excess fat ready to make the sauce.  Add the lemon juice, stock, flour, cream and a heaped tsp of whatever jam you are using

Bring to the boil, turn down the heat and simmer until the sauce has thickened into a consistency that will coat the meatballs nicely.  Season with salt and pepper.

Return the meatballs to the pan to coat with sauce and then serve with some warmed jam on top.

I served this with some finely sliced brussel sprouts sauteed in butter, olive oil and salt and pepper.  Feel free to serve with vegetables of your choice although mash potatoes would work deliciously well…

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  • Anna

    Easy and delicious, really liked the allspice and the ‘slice up sausage’ method resulted in nice uniform meat balls.

    • Jules

      Glad you enjoyed them, the allspice does really bring out some lovely flavours.

    • I think it’s a really nice change to the traditional italian meatballs. Glad you enjoyed them!

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