Swedish-style meatballs

This dish is a great idea for a family dinner. Soft, aromatic Swedish-style meatballs with a delicious, velvety sauce! I'm sure the whole family will like them.

The crumb of white bread or roll is often added to meatballs, but I have also come across Swedish recipes that use oatmeal instead. In this recipe, I use instant oatmeal that has been previously soaked in milk to make it soft and sticky. Thanks to this, the meatballs are delicate, moist, and the mass is easy to form.

Although you have to assemble these meatballs yourself 😉, the instructions are really simple and the whole thing lands on the table quickly.

The recipe yields about 40 meatballs, but be careful - they disappear quickly. 

I especially recommend it with mashed potatoes and lingonberry jam!

Smaklig måltid! 🙂

Swedish-style meatballs

Soft and aromatic meatballs, like from a certain store 😉

Equipment

• big bowl
• small bowl or a small pan
• ice-cream scoopoptional
• baking paperoptional
• big frying pan
• big dish
• frying spatula
• measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml

Ingredients

• 1 kg minced pork or beef and pork; I used a mixture of pork shoulder and ham
• ½ cup instant oatmeal
• 125 ml milk
• 2 large eggs
• 1 tsp ground nutmeg
• ¼ tsp cinnamon
• ¼ tsp ground allspice optional
• 1 medium onion finely chopped
• 3 cloves of garlic finely chopped
• 1 tsp salt
• 1 tsp pepper
• 1 tablespoon parsley or dill finely chopped

For frying

• oil, butter for frying

Sos

• 3 Tbsp flour
• 50 g butter
• 500 ml broth
• 1 tablespoon soy sauce
• ½ tsp garlic powder
• ½ tsp ground nutmeg
• salt, pepper to taste
• 250 g heavy cream/whipping cream
• parsley or dill for decoration optional

Instructions

Meatballs

• In a small bowl or pot, pour the warmed milk over oatmeal, mix and set aside to absorb moisture and soften.
• Add all the meatball ingredients, including the oatmeal, to a large bowl. Knead with a hand (preferably wearing a disposable glove) until the mixture is well combined and cohesive.
• Form meatballs from the mixture. The easiest way to do this is to scoop equal portions with an ice cream scoop, roll them into a ball and place the prepared meatballs on baking paper, where they can wait for their turn to be fried.
• Heat some oil and butter in a large frying pan over medium heat. Fry the meatballs in batches, turning them gently so that they are nicely browned on all sides (about 4-5 minutes). Place the fried meatballs on a large plate.

Sos

• Keep all the bits and brown scraps left after frying in the pan - this is the essence of flavor! Leave the pan on low heat, add butter and flour and fry, stirring, for 2-3 minutes. Slowly, pour the broth in installments, stirring constantly to avoid lumps. Add garlic, nutmeg, salt and pepper and mix well.
• Add the fried meatballs, along with any juices remaining on the plate, to the slightly simmering sauce. Mix everything very gently so that the meatballs are well covered with the sauce and let them cook for another 10 minutes.
• Add the heavy cream and mix the contents of the pan. The sauce should become homogeneous and thick. If necessary, add salt or pepper to taste.

  Sprinkle with parsley or dill and serve, preferably with mashed potatoes and lingonberries.

Course: main dish, meat

Cuisine: Swedish

Keyword: meatballs, Swedish meatballs

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