Swedish meatballs in white sauce
Origin of the recipe
It would seem that nothing is more common than meatballs. But Swedish meatballs, like any national dish, have their own unique preparation. In Swedish, they are called "sköttbullar" (meatballs). These are the very same meatballs that Karlsson enjoyed in Astrid Lindgren's fairy tale. Swedish meatballs are often served as a separate dish, with various sauces and even with sweet and sour jam made from northern berries.
What do you need for cooking?
Ingredients
For the meatballs
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Ground beef
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Breadcrumbs
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Chopped parsley
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Chicken eggs
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Allspice
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Ground nutmeg
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Red onion
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Garlic powder
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Ground black pepper
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Salt
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Vegetable oil
For the sauce
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Butter
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Wheat flour
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Beef broth
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Cream
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Dijon mustard
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Salt
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Ground black pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Pan
Swedish meatballs in white sauce are one of the most famous dishes of Scandinavian cuisine, gaining popularity worldwide. These small meatballs, fried until golden brown, are incredibly juicy and flavorful, served in a delicate creamy sauce. The recipe is based on simple ingredients, making it affordable yet incredibly delicious. The white sauce, made with cream and aromatic spices, gives the meatballs a rich flavor and creamy texture. Serve them with mashed potatoes or vegetables for a truly Scandinavian dinner. This dish will become a favorite among anyone who appreciates simplicity and home comfort.
Step-by-step recipe
Step 1:
Place the minced meat in a bowl, add salt, nutmeg, garlic powder, black pepper, allspice, chopped parsley and onion, breadcrumbs, and an egg. Mix well.
Step 2:
Roll into walnut-sized meatballs.
Step 3:
Heat vegetable oil in a frying pan and fry the meatballs on all sides until cooked through, 15 minutes over medium heat or until browned on all sides.
Step 4:
Transfer the meatballs from the skillet to a bowl.
Step 5:
To prepare the sauce, heat a clean frying pan, add flour and fry over low heat until golden brown.
Step 6:
Add the butter and stir until the butter is absorbed into the flour.
Step 7:
Slowly add the broth, stirring constantly, then when all the flour has dissolved, add salt and pepper to taste, mustard, and cream.
Step 8:
Cook over low heat until the sauce thickens.
Step 9:
Add the meatballs to the pan and simmer in the sauce for 3 minutes over low heat.
Step 10:
Sprinkle with chopped parsley on top.
Cooking tips
The minced meat for meatballs should be quite fatty, so a mixture of beef and pork, taken in equal proportions, is ideal.
To make it easier to work with the minced meat when forming meatballs, periodically wet your hands with cold water.
Keep in mind that the sauce changes consistency as it cools, so don't make it too thick.
Very tasty, thank you.
Buckwheat with stewed cabbage, this is unfamiliar to me, I will try it.
