Traditional Swedish meatballs with mashed potatoes and lingonberries – recipe
Swedish meatballs are as close to a national dish that we have in Sweden. Everyone has their own favourite recipe and many celebrity chefs serve their own versions in their restaurants.
Most people will say that their mum’s recipe is the best of course! Why not impress your friends and cook your own Swedish meatballs with this easy recipe?
- 2 tbs of breadcrumbs
- 50 ml single cream
- 1 egg
- 1 tbs concentrated stock from beef, calf or chicken
- 0.5 finely chopped yellow onion
- 25 g butter
- 500 g ground mince (half pork and half beef)
- 1 tsp freshly ground black pepper
- About 1.5 tsp of salt
- Butter to fry in
- 2.5 dl double cream
- 1,5 tsp dark soy
- 2.5 dl beef stock (not concentrated)
- 25 g butter
- 1 tbs cornstarch (or similar) to thicken the sauce with
- Salt and pepper
- 2 tbs jam from lingonberries or cherries
- Mashed potatoes
- Lingonberry jam
- Chopped parsley
- Fold together bread crumbs, cream, stock and egg and leave to rest for about 5 minutes. Fry the onion in the butter until soft, then mix it with the breadcrumb cream. Add salt, pepper and mince and work everything together with your hands or fork. Try not to work it too much, as this will make the meatballs compact.
- Take a small piece of mince and fry it to test the flavours. When satisfied with salt and pepper, roll the rest of the mince into small balls (about one tablespoon of mince per ball). Make sure your hands are wet with water so that the mince won’t stick to your hands.
- Fry the meatballs until golden brown and thoroughly cooked, then put aside.
- Mix cream and cornstarch; then pour this, the stock and the soy into the pan where you fried the meatballs. Whisk through the pan and let boil for a couple of minutes. Taste with salt, pepper and jam for a little bit of sweetness.
- Put the meatballs back into the sauce and serve with mashed potatoes, lingonberry jam, and maybe some chopped parsley.
Recipe by Lisa Lemke