Swedish-style meatballs
Mięciutkie i aromatyczne klopsiki, jak z pewnego sklepu ;)
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
- Zachowaj na patelni wszystkie kawałeczki i brązowe okruszki, jakie zostały po smażeniu - to esencja smaku! Pozostaw patelnię na niewielkim ogniu, dodaj masło i mąkę i podsmażaj mieszając 2-3 minuty. Powoli, na raty wlewaj bulion cały czas mieszając, aby nie było grudek. Dodaj czosnek, gałkę muszkatołową, sól i pieprz i dobrze wymieszaj.
- 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.