Swedish Meatballs

Ikea meatballs are apparently a thing. I’ve never had one, but their reputation is legendary. So of course, I had to make Swedish Meatballs, because obviously I can do them better than a massive corporation known for their do-it-yourself mission. (BTW, I’ve tried numerous times to DIY Ikea furniture… and always failed.) I am happy to report that I did not fail at my Swedish Meatballs. They turned out perfectly and delicious. The flavors are simple and fresh, so of course I had to add a bit of heat in my own modification, but are you really that surprised?

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Swedish Meatballs:

  • 1 lb organic ground pork
  • 1/2 lb organic ground beef
  • 3 garlic cloves minced
  • 1 red onion, finely diced
  • handful of Italian parsley, minced
  • handful of dill, minced
  • 3/4 c. Italian breadcrumbs
  • salt and pepper to taste, about 1tbsp salt, 1 tsp pepper
  • 1 tsp allspice
  • 2 eggs, beaten

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Mash all that together. Chill in fridge for a half hour or so. Roll into balls, like smaller than a pingpong ball. Heat up cast iron with a hefty dose of olive oil on medium-high heat. Fry in batches and put on plate (about 4 mins a ball).

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Sauce:

  • 3 tbsp butter
  • 1/3 c. flour
  • 1 c. beef stock
  • 1/2 c. white wine
  • 1/2 c. cream
  • 1/2 tsp cayenne
  • 1/4 tsp paprika
  • salt and pepper to taste

In cast iron skillet you used to do meatballs, throw in butter and whisk with flour on low-medium heat. Add liquids and spices and herbs slowly while whisking to avoid lumps. Allow to thicken and serve hot with meatballs with garnish of herbs and pickled radishes.DSC_0043DSC_0041

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