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SWEDISH MEATBALLS

cook:

1 h

Picture for SWEDISH MEATBALLS

1,209,243 views  This week we're taking a look inside the mind of the Swede - specifically, their delicious and addictive brand of meatballs - and their frankly not-as-delicious (in my opinion) brand of mulled wine, glögg. Just my opinion.

US

original

metric

INGREDIENTS

For the Swedish Meatballs

For the Swedish Meatballs

unsalted butter, divided

4 tbsp unsalted butter, divided

yellow onion, grated

0.5 yellow onion, grated

whole milk

½ cup whole milk

plain breadcrumbs

½ cup plain breadcrumbs

kosher salt

1 tsp kosher salt

white pepper

½ tsp white pepper

Optional:  ground allspice

⅛ tsp Optional: ground allspice

lean ground beef (8 oz lean ground beef + 8 oz ground pork)

1 lb lean ground beef (8 oz lean ground beef + 8 oz ground pork)

large egg

1 large egg

For the Cream Sauce

For the Cream Sauce

all purpose flour

2 tbsp all purpose flour

beef stock, preferably homemade

1 cup beef stock, preferably homemade

heavy cream

¼ cup heavy cream

Optional:  soy sauce

1 tsp Optional: soy sauce

To taste kosher salt

To taste kosher salt

To taste ground white pepper

To taste ground white pepper

Optional:  ground allspice

⅛ tsp Optional: ground allspice

For the Pressed Cucumbers (Pressgurka)

For the Pressed Cucumbers (Pressgurka)

English cucumber

1 English cucumber

white sugar

2 tbsp white sugar

white vinegar

4 tbsp white vinegar

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

fresh parsley, chopped

1 tbsp fresh parsley, chopped

fresh dill, chopped

1 tbsp fresh dill, chopped

For the Mashed Potatoes

For the Mashed Potatoes

russet potatoes

3 lb russet potatoes

kosher salt + more to taste

1 tbsp kosher salt + more to taste

whole milk

1 ¼ cup whole milk

unsalted butter

1 stick unsalted butter

To taste ground white pepper

To taste ground white pepper

To taste freshly grated nutmeg

To taste freshly grated nutmeg

For the Berry Sauce

For the Berry Sauce

frozen lingonberries or cranberries

2 cup frozen lingonberries or cranberries

water

½ cup water

granulated sugar

½ cup granulated sugar

For the Mulled Wine (Glögg)

For the Mulled Wine (Glögg)

2 cloves

cinnamon

1 stick cinnamon

green cardamom pods, crushed

5 green cardamom pods, crushed

bottle dry red wine, full bodied

1 bottle dry red wine, full bodied

orange, peel + juice

1 orange, peel + juice

raisins

⅓ cup raisins

blanched almonds, slivered

⅓ cup blanched almonds, slivered

aquavit, port, or brandy

1 cup aquavit, port, or brandy

DIRECTIONS

1.

For the Swedish Meatballs

1.

Heat butter in a large cast-iron skillet over medium heat.

unsalted butter, divided

1 tbsp unsalted butter, divided

2.

Add the onion and cook for 3-4 minutes or until tender but still translucent.

yellow onion, grated

0.5 yellow onion, grated

3.

Reserve the onions.

4.

Combine the milk, egg, breadcrumbs, and spices in a large bowl. Allow the mixture to sit for 10 minutes to allow the breadcrumbs to absorb the milk.

whole milk

½ cup whole milk

large egg

1 large egg

plain breadcrumbs

½ cup plain breadcrumbs

kosher salt

1 tsp kosher salt

white pepper

½ tsp white pepper

Optional:  ground allspice

⅛ tsp Optional: ground allspice

5.

Add the ground beef and pork, and reserved onions to the breadcrumb mixture. Combine the mixture by hand for about 1 minute or until the meat mixture is completely homogenous.

lean ground beef (8 oz lean ground beef + 8 oz ground pork)

1 lb lean ground beef (8 oz lean ground beef + 8 oz ground pork)

6.

Roll the mixture into 1 ½-inch meatballs. Cover and refrigerate the meatballs for 15-20 minutes to help keep their shape.

7.

In the same cast-iron skillet, melt the remaining butter over medium heat. Once bubbling, add the meatballs and brown them on all sides, about 2-3 minutes per side. Make sure to flip the meatballs frequently to preserve their round shape.

unsalted butter, divided

3 tbsp unsalted butter, divided

8.

Once completely browned, check the temperature of the meatball, if below 165 °F, continue cooking until the meatballs are cooked through.

9.

Reserve the cooked meatballs. Keep the cast-iron pan and residual butter for the sauce.

10.

For the Cream Sauce

1.

In the same cast-iron pan used for cooking the meatballs, reheat the residual butter (if necessary).

2.

Stir in the flour and cook until the mixture turns dark blonde or beige.

all purpose flour

2 tbsp all purpose flour

3.

Slowly stream in the stock into the roux. Bring the mixture to a boil.

beef stock, preferably homemade

1 cup beef stock, preferably homemade

4.

Once all of the stock is incorporated, add the cream and soy sauce (if using). Cook the sauce over medium-low heat for 5 minutes.

heavy cream

¼ cup heavy cream

Optional:  soy sauce

1 tsp Optional: soy sauce

5.

Season the sauce to taste with salt, peppers, and optionally, allspice.

To taste kosher salt

To taste kosher salt

To taste ground white pepper

To taste ground white pepper

Optional:  ground allspice

⅛ tsp Optional: ground allspice

6.

For the Pressed Cucumbers (pressgurka)

1.

Optionally, peel strips of the skin off the cucumber, leaving a thin strip of skin between each peeled portion.

English cucumber

1 English cucumber

2.

Thinly slice the cucumber using a mandolin, cheese slicer, or sharp knife.

3.

Combine the sugar, vinegar, salt, and pepper in a bowl.

white sugar

2 tbsp white sugar

white vinegar

4 tbsp white vinegar

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

4.

Place the cucumbers in a large bowl. Pour the vinegar solution over the cucumbers. Place a smaller bowl over the cucumbers to press them, if necessary, weigh down the bowl.

5.

Allow the cucumbers to sit at room temperature for 30 minutes.

6.

Sprinkle the parsley and dill over the cucumber and stir to combine.

fresh parsley, chopped

1 tbsp fresh parsley, chopped

fresh dill, chopped

1 tbsp fresh dill, chopped

7.

Transfer the cucumbers (with the liquid) to a jar and refrigerate until ready to use.

8.

For the Mashed Potatoes

1.

Peel and chop the potatoes into 1-inch cubes.

russet potatoes

3 lb russet potatoes

2.

Add the chopped potatoes into a pot filled ⅔ the way full with cold water and salt.

kosher salt + more to taste

1 tbsp kosher salt + more to taste

3.

Bring the water to a boil, then cover and reduce the heat to low. Simmer the potatoes for 12-15 minutes or until cooked through.

4.

Meanwhile, combine the milk and butter in a small sauce pot. Heat the mixture until the butter is melted and the milk is warm.

whole milk

1 ¼ cup whole milk

unsalted butter

1 stick unsalted butter

5.

Press the cooked potatoes through a ricer.

6.

Add the warm milk mixture to the potatoes and stir to combine. Season the potatoes with salt, white pepper, and nutmeg.

kosher salt + more to taste

kosher salt + more to taste

To taste ground white pepper

To taste ground white pepper

To taste freshly grated nutmeg

To taste freshly grated nutmeg

7.

For the Berry Sauce

1.

Combine the berries, sugar, and water in a medium saucepan.

frozen lingonberries or cranberries

2 cup frozen lingonberries or cranberries

granulated sugar

½ cup granulated sugar

water

½ cup water

2.

Bring the mixture to a boil, then continue cooking for 15-20 minutes, until the sauce thickens.

3.

Allow the mixture to cool to room temperature, then refrigerate until ready to serve.

4.

For the Mulled Wine (Glögg)

1.

Using a small patch of cheesecloth, make a sachet using the cloves, cinnamon stick, and cardamom pods. Alternately, use a large tea strainer, you may need to bread the cinnamon stick into pieces.

2 cloves

cinnamon

1 stick cinnamon

green cardamom pods, crushed

5 green cardamom pods, crushed

2.

Combine the wine, sachet, orange peel, orange juice, raisins, and almonds in a large pot.

bottle dry red wine, full bodied

1 bottle dry red wine, full bodied

orange, peel + juice

1 orange, peel + juice

raisins

⅓ cup raisins

blanched almonds, slivered

⅓ cup blanched almonds, slivered

3.

Bring the mixture to a bare simmer. Simmer the mixture for 5 minutes, then turn off the heat and allow the wine to steep for 30 minutes - 1 hour.

4.

Strain the wine and reserve the raisins and almonds.

5.

Add the aquavit, vodka, or brandy to the strained wine mixture and reheat.

aquavit, port, or brandy

1 cup aquavit, port, or brandy

6.

When the glogg is warmed, portion the drink into glasses. Add a spoonful of the reserved raisins and almonds to each glass.

7.

Serve immediately.

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