Looking for a soft meat to eat, benefit is with the pork, you get a bit more moisture and with the beef you get the iron for those of us that have to take iron supplements. I omit the onion though because for whatever reason since covid I'm overly sensitive to the smell and taste of onion.
Ikea Swedish Meatballs
Click on the link for video, tips etc.
Ingredients
CupsMetric
MEATBALLS
Ikea Swedish Meatballs
Click on the link for video, tips etc.
Ingredients
CupsMetric
MEATBALLS
- ▢2 slices white sandwich bread , crusts removed, chopped into small cubes (Note 1)
- ▢1 onion , small (brown, white or yellow)
- ▢300g / 10 oz ground beef (mince)
- ▢300g / 10 oz ground pork (mince) , or sub with more beef (Note 2)
- ▢1 egg
- ▢1/4 tsp ground nutmeg , preferably freshly grated
- ▢1/4 tsp All Spice powder (Note 3)
- ▢1/4 tsp black pepper
- ▢3/4 tsp salt
- ▢1 tbsp oil
- ▢40g / 3 tbsp butter , unsalted
- ▢3 tbsp flour
- ▢2 cups beef broth/stock (salt reduced), or sub with chicken
- ▢1/2 cup heavy / thickened cream (Note 4)
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
- Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
- If there is lots of oil, pour off excess and discard. Lower heat to medium.
- Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
- While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
- When the liquid is simmering, add meatball and juices pooled on plate.
- Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
- Add cream, simmer for a further 2 minutes then remove from stove.
- Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
