SWEDEN FOODS RECIPES RECIPES
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Provided by Jill Wallentin
CLASSIC SWEDISH MEATBALLS RECIPE | BBC GOOD FOOD
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
Nutrition Facts : Calories 301 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.73 milligram of sodium
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CLASSIC SWEDISH MEATBALLS RECIPE | BBC GOOD FOOD
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Main course
Cuisine Swedish
Calories 301 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Main course
Cuisine Swedish
Calories 301 calories per serving
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
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This is a gratin-style dish that everyone in Sweden knows well. Never make the mistake of using anchovies, as many English-language recipes suggest. The Swedish word ‘ansjovis’ actually means sprats, not anchovies. Whoever originally translated it that way condemned many a poor person to a very salty dish!
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Reviews 4.1
Cuisine Nordic
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