Christmas presents are under the lighted tree, candles shine brightly and the smorgasbord (or smörgåsbord, as it’s written in Swedish) has been prepared with all the classic dishes.
Juicy meatballs smothered in a beautiful creamy gravy, with a hint of spicing that Swedish Meatballs are known for. A mix of pork and beef is part of the authentic flavour of Swedish Meatballs, and pork makes the meatballs extra soft and juicy. But you can use all beef or all pork. You could also make this with chicken or turkey!
- 2 slices white sandwich bread, crusts removed, chopped into small cubes (GF bread will work too)
- 1 onion, small (brown, white or yellow) *Low FODMAP use Onion infused oil 1 tbsp
- 300g beef mince
- 300g pork mince or use with more beef mince
- 1 egg
- 1/4 tsp ground nutmeg , preferably freshly grated
- 1/4 tsp All Spice powder
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil
- 40g / 3 tbsp butter
- 30 g flour (GF will work too)
- 500 ml beef broth/stock, or you can use chicken
- 125 ml heavy / thickened cream
Grate onion using a standard box grater (or use onion infused oil).
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 out a heaped tablespoon (or use ice cream scooper), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
Heat 1 tbsp oil in a frypan 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 pan 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 pasta, mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!