Living in Chamonix, you get to know Swedish food pretty quickly.
With loads of Swede run bars & restaurants, I’ve got to sample some of the best Swedish Meatballs around.
Can’t get to the snow this season? Need not worry, I will bring the snow chalet to you.
Here’s my recipe, which is a mixture of a few different recipes I have tried, but feel free to mix it up.
Less cream, more cream (I wouldn’t suggest no cream), it’s up to you.
Let me know what you think & what variations work for you.
What you need:
- Mixing bowl
- Deep set fry pan
Ingredients (serves 4):
- 250g lean pork mince
- 250g lean beef mince
- 2 eggs, beaten
- 2 small onions, finely chopped
- 100g fresh white bread crumbs, add a bit more if you like
- 1/2 bunch fresh dill
- Salt & pepper
- 1/4 tsp ground all spice
- 1/4 tsp of freshly grated nutmeg
- 1 tbsp of olive oil
- 1 tbsp butter
- 3 tbsp plain flour
- 300ml of hot beef stock
- 200ml of thick cream
- 1 tbsp of Worcestershire sauce
- Parsley, finely chopped
- Serve with: Green beans and roasted cauliflower, or anything you like.
1. In a bowl mix the mince with the egg, onion, breadcrumbs, dill & seasoning.
2. Form small meatballs. Should make 20-25.
3. Heat the olive oil in your pan and brown the meatballs in batches. Remove and set aside.
4. Melt the butter, then sprinkle the flour and mix well. Cook for a few minutes, then add the stock, cream and Worcestershire sauce. Keep whisking until it thickens.
5. Return the meatballs to the pan and heat through.
6. I’ve served mine with green beans and roasted cauliflower with almonds, cumin seeds & chilli flakes and sprinkle with some fresh parsley. Or just eat straight out of the pan. I won’t judge you.
Storage: You can store for a few days in the fridge or freeze in serving size containers. Don’t re-heat twice.
The Macadame. xx