A great recipe if, like me, you happen to have some leftover mashed potatoes and are not quite sure what to serve with them. Although the idea of making your own meatballs might seem a little off putting or messy, it is surprisingly straight forward and does not take much time at all! I have called them "Swedish" as I cannot find any one "true, authentic, original" to base my recipe on. The altered quote of, "this is my recipe, there are many like it, but this one is mine" springs to mind. Overall a filling and satisfying meal for any day of the week!
"Swedish" Meatballs and Gravy
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients:
Meatballs:
- 400g Mince (Pork, Beef or a combination works best)
- ½ Tsp. Nutmeg
- ½ Tsp. Mixed Spice
- ½ Tsp. Black Pepper
- ½ Tsp. Salt
- 1 Tsp. Parsley
- 1 Egg
- 1 Small Onion
- 2 Slices of Bread (Lightly toasted and then blended to crumbs or about 70g of breadcrumbs)
- 1 Tbsp. Butter
Gravy:
- 100 ml Double Cream
- 1 Tbsp Plain Flour
- 250 ml Beef Stock
- Dash of Worcestershire Sauce
- Salt and Pepper to taste
Method:
Pre-heat oven to 160C (140C Fan)
- Chop up the onion very fine (a grater can be used but I didn't for the sake of my eyes), then add all the ingredients, except the butter, to a large bowl and combine thoroughly.
- Take small amounts of the mince mixture and shape into balls and set aside on a baking tray or similar.
- Warm up a pan on medium heat and add the butter to the pan. Cook your meatballs in the pan until browned, turning frequently, then transfer to a tray and pop them the oven for 10 min to finish cooking and keep warm.
- With the juices from cooking still in the pan, add in the plain flour and combine with a whisk to make a roux. Once this has cooked for a couple of minutes stir in the stock, double cream and worcestershire sauce. Add salt and pepper to taste.
- Serve the meatballs with the gravy poured over and with mashed potatoes and lingonberry sauce if you have it (if not, cranberry sauce is a good substitute)
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