How To Make Swedish Meatballs with Emma Bengtsson

Add panko breadcrumbs to a bowl.

Add an egg to the bowl.

Add mustard to the bowl (amount is based on preference).

Add ground allspice to the bowl.

Add salt to the bowl and mix.

Let the mixture sit for a couple of minutes to swell up.

Incorporate 50% ground pork and 50% ground beef into the mixture.

Sear a small portion of the meat mixture to test for salt and flavor.

Place the meatballs in the fridge for around 2 hours to firm up.

Peel the potatoes and place them in cold water with salt.

Boil the potatoes for around 40 minutes until tender.

Strain the potatoes and rice them into a bowl.

Add real butter to the riced potatoes.

Add salt and pepper to the potatoes.

Add milk to achieve a creamy consistency, more like a purée than a mash.

In a separate pot, add veal stock and heavy cream to make the cream sauce.

Turn on the stove and reduce the sauce down to about a third, which will take around 45 minutes.

Once the sauce is reduced, add lingonberries for flavor.

Heat oil in a pan and start adding the meatballs to cook them off.

Brown the meatballs in the oil, adding butter to enhance flavor.

Cook the meatballs until they have a nice brown color, with some having a slightly rare center if preferred.

Plate the mashed potatoes and add around 7 meatballs on top.

Add lingonberries and pickled cucumbers to the plate.

Serve with cream sauce over the meatballs.

Equipment Needed

Dietary

Allergens