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Seb’s Childhood Swedish Meatballs
Ingredients
Utensils
large bowl, frying pan, plate, whisk
Nutrition per serving
Step 1/4
- 50 g breadcrumbs
- 150 ml heavy cream
- 1 tsp salt
- ½ tsp pepper
- 500 g ground beef
- 500 g ground pork
- 1 egg
- large bowl
Mix breadcrumbs, heavy cream, salt and pepper in a large bowl. Let sit for approx. 5 min. for the breadcrumbs to soak in. Add minced meat and crack in the egg. Mix with your hands until thoroughly combined.
Step 2/4
- 2 tbsp vegetable oil
- frying pan
Roll mixture into balls, slightly smaller than the size of ping pong balls. Add oil to a pan and fry meatballs until golden brown on all sides, approx. 7–8 min.
Step 3/4
- 2 tbsp butter
- plate
Add butter into the pan and carefully shake the balls around to make them rounder. Transfer meatballs to a plate and set aside.
Step 4/4
- 1 tbsp flour
- 200 ml beef stock
- 150 ml heavy cream
- 1 tbsp soy sauce
- salt
- pepper
- lingonberry jam (for serving)
- mashed potato (for serving)
- whisk
Add flour to the pan and toast for a few minutes until golden brown. Add beef stock, remaining cream and soy sauce. Season to taste with salt and pepper. Simmer for a few minutes until thickened slightly. Serve meatballs with mashed potatoes, brown sauce and lingonberries.
Enjoy your meal!