If you’re thinking ‘tried one meatball, tried them all’, oh how wrong you would be.
Sure you’re probably familiar with the classic Italian meatball, but let us introduce you to its smaller, slightly more refined meaty cousin – the Swedish meatball.
If you’ve ever been on a hungry trip to IKEA you’ve probably tasted these bad boys before. Small, gravy covered, mash potato accompanying and delicious, they’re traditional Swedish faire at its very best and are a common feature on a traditional smorgasbord.
In celebration of Swedish Midsummer this weekend why not have a go at making your own? Just watch the MUNCH video above, follow the recipe below and most of all ENJOY…
- 400g lean pork mince
- 1 egg, beaten
- 1 small onion, finely chopped or grated
- 85g fresh white breadcrumbs
- 1 tbsp finely chopped dill, plus extra to serve
- 1 tbsp each olive oil and butter
- 2 tbsp plain flour
- 400ml hot beef stock
In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts.
Heat the olive oil in a large non-stick frying pan and brown the meatballs.
Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until the gravy is thick, then return the meatballs to the pan and heat through.
Sprinkle with dill and serve with cranberry jelly, greens and mash.