Traditional Swedish Meatballs with Mashed Potatoes and Lingonberries

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Traditional Swedish Meatballs with Mashed Potatoes and Lingonberries

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Ingredients

2 tbs breadcrumbs
50 ml single cream
1 egg
1 tbs concentrated stock from beef chicken stock could work as well
0.5 yellow onion finely chopped
25 g Butter
500 g ground mince (half pork and beef)
1 teaspoon freshly ground black pepper
1.5 teaspoons Salt
Butter to fry in
Sauce
1 cup double cream
1,5 teaspoon dark soy
1 cup beef stock not concentrated
25 g Butter
1 tbs corn starch (or something similar) to thicken the sauce with salt and pepper
2 tbs Lingonberry jam or cherries

Delicious Swedish meatballs recipe provided by food creator and local celebrity Chef Lisa Lemke.

  • Medium

Ingredients

  • Sauce

Directions

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Ikea has put Swedish meatballs on the world map and has turned this relatively unpretentious  dish into a culinary sensation.

In Sweden, everyone has their own favourite meatballs recipe and many celebrity chefs serve their own versions in their restaurants. Most people will say that their mum’s recipe is the best of course!

With the permission of Sweden’s Tourism Bureau, we are sharing a delicious Swedish meatballs recipe provided by food creator and local celebrity Chef Lisa Lemke.

How to Prepare Traditional Swedish Meatballs with Mashed Potatoes and Lingonberries:

  1. Fold together bread crumbs, cream, stock and egg and leave to rest for about 5 minutes.
  2. Fry the onion in the butter until soft and then mix it with the breadcrumb-cream.
  3. Add salt, pepper and mince and work everything together, with your hands or fork. Try not to work it too much, as this will make the meatballs compact.
  4. Take a small piece of mince and fry it to test the flavours.
  5. When satisfied with salt and pepper, roll the rest of the mince to small balls (about one tablespoon mince per ball) Make sure your hands are wet with water, then the mince won’t stick to your hands.
  6. Fry the meatballs until golden brown and thoroughly cooked, then put aside.
  7. Mix cream and the corn starch and then pour this, stock and the soy in the pan where you fried the meatballs.
  8. Whisk through the pan and let boil for a couple of minutes.
  9. Taste with salt, pepper and jam for a little bit of sweetness.
  10. Put the meatballs back to the sauce and serve with mashed potatoes and lingonberry jam, maybe some chopped parsley on top too.

How to Serve:

  • mashed potatoes
  • lingonberry jam
  • chopped parsley

Photo credit: Magnus Carlsson/imagebank.sweden.se. Recipe by Lisa Lemke for Visit Sweden.

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