The World Cook

Sweden

Group F | Europe

Meatballs

The top three things that come to mind when you think about Sweden are probably meatballs, Ikea and Zlatan, in that order. Although he would say he transcends all, even the World Cup, which he won't be at this year.

These meatballs from Dinner Then Dessert are already pretty close to perfect, but top them off with a dollop of lingonberry jam, and you're in business. Note to readers – this was done well before meatball-gate revealed the true source of these delicious morsels to be Turkey, and they were just too good to replace.

Time 2hrs
plus freezing meetballs
Makes 6
Difficulty Professional
Units Imperial Metric

Ingredients

3 slices White bread
3 slices

3 slices

White bread crust removed
80ml Milk
1/3 cup

80ml

Milk
112g Butter
8 tbsp 7 tbsp 5 tbsp 4 tbsp

112g 98g 70g 56g

Butter
1 Onion
1

1

Onion diced
450g Ground beef
1lb

450g

Ground beef
450g Ground pork
1lb

450g

Ground pork
2 Eggs
2

2

Eggs
½ tsp Ground allspice
½ tsp

½ tsp

Ground allspice
¼ tsp Nutmeg
¼ tsp

¼ tsp

Nutmeg grated
30g Flour
¼ cup

30g

Flour
1l Beef stock
4 cups

1l

Beef stock
1 tbsp Soy sauce
1 tbsp

1 tbsp

Soy sauce
120ml Heavy cream
½ cup

120ml

Heavy cream
¼ tsp White pepper
¼ tsp

¼ tsp

White pepper
2 tbsp Lingonberry jam
2 tbsp

2 tbsp

Lingonberry jam
few springs Parsley
few springs

few springs

Parsley

1

In a large bowl soak the bread in the milk.

Coach's tip A mixer will give the meatballs a smoother texture and keep them colder.

Coach's tip A mixer will give the meatballs a smoother texture and keep them colder.
2

While the bread soaks, melt 1 tbsp14g of butter in a frying pan and cook the onion until transclucent, but not brown. When finished remove from heat and cool.
3

In the bowl with the bread and milk, add the ground beef, ground pork, 2 tbsp28g of butter, 2 eggs, cooked onions, the allspice and nutmeg. Season with salt & pepper. Using a mixer on a low speed, or your hands, combine until all ingredients are distributed equally.
4

To shape the meatballs, take 2 tbsp of the mixture at a time, and roll into a even, round ball. Continue until all mixture has been used. Freeze the meatballs for at least 15 minutes – this ensures they will keep their shape when you cook them.
5

When meatballs are ready, heat 1 tbsp14g of butter on a medium setting in a large dutch oven. Cook meatballs 4-5 at a time, evenly browning all sides. Once brown, remove and set aside. Scrape the bottom of the dutch oven with a wooden spoon to release any burnt bits and discard.
6

Melt the rest of the butter in the dutch oven. Add the flour and whisk until combined. Add the beef stock and stir until flour mixture has combined with the liquid.
7

Add the soy sauce, heavy cream, white pepper and stir. Return the meatballs to the pot and simmer until gravy has thickened and the meatballs have cooked through, about 10-12 minutes.
8

If desired, top with parsley and a dollop of lingonberry jam.