Swedish Meatballs

Swedish Meatballs

When I was a kid, one of my au pairs, Anna, was from Sweden.  She used to make these phenomenal Swedish meatballs for me and I have been itching to cook these ever since I launched this blog.  Whenever I see Swedish meatballs in restaurants, however, they are meatballs covered in gravy… definitely not the way Anna used to make them.  she and I are still quite close and so I finally asked her if I could have the recipe.She sent me a link to a general recipe and gave me some suggestions as to substitutions.  She used to serve these with mashed potatoes but Matt isn’t too wild about mashed potatoes so I decided to bake them in the oven in “coins”.  They were crispy and delicious, but some mashed potatoes would have also been a nice addition as well (you could also do both!).  So here they are: real Swedish Meatballs!

Meatball Recipe adapted from Gretchen Cooks (Recipe for Potato coins follow the meatball recipe):

2339732The Elements:
1/2 lb. ground beef (extra lean)
1/2 lb. ground pork
1/2 cup milk
1 small onion
1/2 tsp. white pepper
1/4 tsp. salt
½ cup breadcrumbs


Dice the onion and place in a bowl
Add the two ground meats
Add the milk and then the breadcrumbs, salt and pepper
Mix all the ingredients together well with hands
Spray a pan with cooking spray and heat over medium to medium-high heat for a few minutes before adding the meatballs
Form meatballs–the smaller the meatball, the faster they will cook–I made mine the size of golf balls (or slightly larger) and they took approximately 25-30 minutes to cook but cooking time will vary based upon the size of your meatballs–just test one to see if it is done before serving the rest

Serve with potatoes and lingonberry jam (you can get lingonberry jam at many specialty stores, such as Fresh Market or Dean and Deluca)


Potato Coins:


The Elements:

Dutch yellow potatoes (I used 8-9 small potatoes for 2 people and we had a little left over)
salt and pepper to taste

Slice potatoes into about 1/4 in slices
Preheat oven to 350
Spray a baking sheet with cooking spray
Spread out coins
Sprinkle with sea salt and pepper
Cook for approximately 40 minutes, turning potatoes over about halfway through

7591494 670952


The Verdict:
Delicious!   They were just like the ones Anna used to make.  It’s amazing how you can take a bite of something and it transports you to another time.  I was tasting a memory and it was fantastic.  I told you all to use regular pepper on the potato coins because I used white pepper and it was a little strong and had a strange after-taste.  If I was doing this again I would make some mashed potatoes in addition to the coins to add another texture to the dish.  You can serve with gravy if you’d like but we aren’t really gravy people (unless it’s thanksgiving).  If you do make gravy though, don’t douse your meatballs with it, just serve it on the side.  The meatballs are incredible on their own, so adding gravy covering them will probably take away from the dish (and that’s not how they do it in Sweden).  Definitely recommend you all try these!!!  These will become a staple in our weekly rotation for sure!

Weigh in as the Jury

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s