Elegant Survival

Stylish Living on a Shoestring
Since 2006

M-J's Miscellany

Making Swedish Meatballs

Posted on June 3, 2011 at 4:17 PM
Swedish Meatballs in Traditional Cream Gravy with Boiled New Potatoes and Lingonberry Jam
      ©M-J de Mesterton
3) (See below for second and first steps in the process.) Make gravy by adding butter and flour to the pan just after removing the meatballs, and letting the flour and butter bubble as you stir it with a wooden spoon. When the mixture has browned a little, add cream and/or milk gradually stirring it together until smooth. The amounts will differ according to the number of meatballs you have made. I never use a recipe; so, as my grandmother taught me to do, I simply use my innate sense of proportion. Serve the Swedish meatballs on top of gravy for an elegant look, accompanied by boiled potatoes and a lump of jam, preferably lingonberry, but raspberry preserves or cranberry sauce are fine as well.
©M-J de Mesterton
2) (See photo below for the first step.) Fry the Swedish meatballs in butter. I have used my largest pan, which is quite flat. Grandmother said to keep the meatballs from touching one another; this keeps them crispy on the outside. Turn them until they are cooked brown on all aspects. I boil my new potatoes (in this case, they are Yukon Rose, a yellow Finn-type specimen that is red-skinned and tasty) while the meatballs are frying. If you cannot find small new potatoes, you can cut up larger red-skinned ones. The peel of the red or new-type of potato is very nourishing; scrubbed up well they are pleasant to see and delicate to eat. For added taste, you may add a bit of salt or chicken bouillon to the pot. ©M-J de Mesterton
1) Mix ground meat (I use only beef, but some people use veal and pork), bread (I use bits of rich brioche), cream, egg, chopped onion (dried or fresh) and spices (nutmeg and/or allspice, salt and optional white pepper). Using a meat-baller or your hands, shape the mixture into balls, dust them with flour and fry in butter. The meatballs don't have to be perfectly round. Our friend Dr. Sundström makes them oval-shaped; that is his personal style. As long as they are small enough to fit into the centre of your partly-opened palm, they will be right.  See photos above for more steps in making Swedish meatballs. ©M-J de Mesterton

Categories: Elegant Survival, Elegant Entertaining, Elegant Cuisine