If you’re after hearty and warming food for the winter months, then look no further than Scandinavia. When you think of Scandinavian food, you probably think of three things – “fika” or “sweet treats” like cinnamon rolls and semlor buns, rollmop herrings, and…. the meatballs made famous by a certain Swedish furniture store. On a stormy night in the depths of winter, or on the rare occasion that it snows here, there is nothing better than a bowl of fluffy mash topped with juicy, lightly spiced Swedish meatballs and covered in creamy gravy.
Here’s how to make your own, and if you fancy getting even more familiar with the amazing and celebrated regional cuisine of Sweden, Norway, Finland and Denmark, then join us on our next Scandinavian Cookery Course.
Ingredients
300g pork mince
300g beef mince
15g butter
1 tbsp plain flour
½ tsp allspice
200ml chicken stock
175ml cream
A squeeze of lemon juice
A splash of Worcestershire sauce
Pinch of salt and ground black pepper
Small handful fresh dill, chopped
Potatoes for mashing (russets are a good choice)
FOR THE PICKLED RED ONION
1 red onion, thinly sliced
1 tbsp white sugar
1 tsp salt
125ml cider or white wine vinegar
Method
To Make Pickled Red Onion
Combine 1 tablespoon of white sugar with 1 teaspoon of salt in a bowl with 125ml cider vinegar and 250ml water. Mix until dissolved. Place the thinly sliced red onion in a mason or kilner jar, pour the liquid over, then seal and leave to stand for 1 hour.
To Make Swedish Meatballs
Peel your potatoes and put in a pan of boiling water to cook for 12-15 minutes until easily pierced with a knife.
Meanwhile, combine the pork and beef mince in a bowl, season, and work together well with your hands to break down and combine the mince. Roll into small balls about the size of a golf or squash ball.
Heat a glug of olive oil in a heavy-based frying pan (one with a lid, for later) over a medium-high heat, and brown the meatballs all over. Colour equals flavour! Remove with a slotted spoon and set aside.
Turn down the heat to low-medium, add 15g butter to the pan and whisk until melted. Whisk in 1 tablespoon of plain flour and the allspice, then cook until it starts to smell toasty.
Gradually add the chicken stock and cream (although you can add the cream later if you like), whisking all the time, until smooth.
Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until cooked through. Season with a squeeze of lemon juice, a splash of Worcestershire sauce, a pinch of salt and a grind of black pepper.
Mash your potatoes with a splash of cream until smooth.
To plate up, spoon mashed potato onto your plate then place meatballs and a drizzle of the creamy sauce on top. Add some pickled red onion and sprinkle with a small handful of chopped fresh dill.
Join us on our next Scandinavian Cookery Course to cook and eat dishes just like this.