Swedish Meatballs
Recipes

Swedish Meatballs & Champ

A large pan of glossy Swedish meatballs is certainly a mood enhancing site. No matter how many of these I make they get eaten. This recipe makes 20 meatballs enough to feed 6 people generously although, if as greedy as we are 4 of you may be able to finish them off. I do warn though you may not be able to move for awhile afterwards.
I used to make an onion gravy to go with these meatballs I felt it was very labour intensive slicing the onion, sweating them over a low heat for about 20 minutes. I now cut that all out and instead serve them with buttery champ potatoes and suggest you serve them with it too. Recipe is here: https://danieldiver.net/recipe/champ/

[cooked-sharing]

Swedish Meatballs

Yields6 Servings

Meatballs
 400 g Minced beef
 400 g Minced pork
 25 g Breadcrumbs
 1 tbsp Dried dill
 1 tsp Sea salt flakes
 ½ tsp Course cracked black pepper
 1 Egg
 2 tbsp Olive oil, for frying
Gravy
 25 g Butter
 2 tbsp Plain flour
 400 ml Beef stock
 50 ml Double cream
 Salt & Pepper, to taste
 Fresh dill, to serve

1

In a large bowl add all the ingredients for the meatballs except for the oil. Using cleans hands mix and squelch the ingredients together. I like to use a small scoop to scoop the meat into even sized balls then roll smooth between my hands. Alternatively, you can just pinch off large walnut sized pieces of meat instead.

2

Heat the oil over a high heat in a large heavy based pan. Brown the meatballs then carefully with tongs or a spatula turn the meatballs over in the pan and allow the other side to brown. You may need to do this in batches depending on the size of your pan.

3

Transfer the browned meatballs to a plate and set aside while you make the gravy. Turn the heat under the pan down to a medium heat. Add the butter and flour to the pan and stir it about in the pan for a moment before whisking in the beef stock. Keep whisking until the gravy has thickened. Return the meatballs to the pan and allow to simmer away in the sauce for 5 - 10 minutes until the meatballs are cooked through.

4

Stir the cream into the gravy and season to taste cook for a further minutes turning the meatballs in the sauce to become glossily coated in the gravy. Switch off the heat add a little scattering of fresh dill before taking the pan to the table with a large serving spoon. I suggest serving with some buttery champ.

Ingredients

Meatballs
 400 g Minced beef
 400 g Minced pork
 25 g Breadcrumbs
 1 tbsp Dried dill
 1 tsp Sea salt flakes
 ½ tsp Course cracked black pepper
 1 Egg
 2 tbsp Olive oil, for frying
Gravy
 25 g Butter
 2 tbsp Plain flour
 400 ml Beef stock
 50 ml Double cream
 Salt & Pepper, to taste
 Fresh dill, to serve

Directions

1

In a large bowl add all the ingredients for the meatballs except for the oil. Using cleans hands mix and squelch the ingredients together. I like to use a small scoop to scoop the meat into even sized balls then roll smooth between my hands. Alternatively, you can just pinch off large walnut sized pieces of meat instead.

2

Heat the oil over a high heat in a large heavy based pan. Brown the meatballs then carefully with tongs or a spatula turn the meatballs over in the pan and allow the other side to brown. You may need to do this in batches depending on the size of your pan.

3

Transfer the browned meatballs to a plate and set aside while you make the gravy. Turn the heat under the pan down to a medium heat. Add the butter and flour to the pan and stir it about in the pan for a moment before whisking in the beef stock. Keep whisking until the gravy has thickened. Return the meatballs to the pan and allow to simmer away in the sauce for 5 - 10 minutes until the meatballs are cooked through.

4

Stir the cream into the gravy and season to taste cook for a further minutes turning the meatballs in the sauce to become glossily coated in the gravy. Switch off the heat add a little scattering of fresh dill before taking the pan to the table with a large serving spoon. I suggest serving with some buttery champ.

Swedish Meatballs

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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