Köttbullar
norikko - stock.adobe.com
What’s a trip to IKEA without a stop in the café for some Swedish meatballs and lingonberry jam?! These tasty treats are typically made with a mix of pork and beef, pan-fried and coated in white gravy. To serve them in true Swedish style, the lingonberry jam on the side is a must. (And you can pick some up at IKEA.) Other traditional accompaniments are boiled potatoes and pressed cucumbers.
Ingredients:
For meatballs:
4 Tbsp. breadcrumbs
4 Tbsp. milk
1/2 lb. ground pork
1/2 lb. ground beef (or ground veal, or both)
3 Tbsp. onion, grated
1 egg, lightly beaten
4 whole allspice, crushed
Salt
White pepper
2 Tbsp. unsalted butter (for frying)
For gravy:
1-1/4 c. beef stock
3 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 Tbsp. soy sauce
Freshly ground black pepper
1/2 c. heavy whipping cream
Preparation:
In large bowl, mix breadcrumbs with milk and let sit about 5 minutes to absorb. Add ground meat, grated onion, egg, allspice, salt and white pepper. Mix until everything is combined. Scoop a tablespoon of mixture and roll until it forms a round ball. Consistency will be sticky. Repeat until mixture is gone (approximately 25-30 meatballs). Heat a tablespoon of butter in frying pan over medium high heat. Fry half the meatballs, shaking pan frequently as you add them. When meatballs are browned, turn down heat and cook for 10 more minutes. Remove meatballs from pan and keep warm. Add another tablespoon of butter and fry remaining meatballs in same way. When all meatballs are cooked, remove them from pan, and add stock and cornstarch mixture to pan to make gravy. Stir thoroughly and then simmer for 5 minutes. Add soy sauce, salt, black pepper and cream. Heat for a couple more minutes, stirring continuously. Serve the meatballs with a light coating of the creamy gravy, lingonberry jam or lingonberries, mashed or boiled potatoes, and pressed cucumber.
