Wednesday, December 17, 2014

Swedish Meatballs by Angela Seah Thulin

Meatballs are likely the most well-known Swedish dish and they are exceptionally delicious when home-made. Adapting the recipe from a Classic Swedish cookbook, I have modified it according to my own taste. As you can see in the picture - the classical Swedish serving includes brown sauce and lingonberry jam.

Ingredients -

1kg minced meat, pork or 50% beef
450g onion, minced
80ml heavy cream (est.36% fats content)
30ml full milk (est.4% fats content)
2 full eggs, lightly beaten
1/2 tbsp oil
1 tsp salt (lesser if you have plans to make into teriyaki)
1/4 tsp ground pepper
30g fine breadcrumbs (see pic below)
1 tbsp dried parsley 

Steps -
1) In a big bowl, add all the ingredients in. Mix till well-corporated.
2) Use a melon-baller or small ice cream scoop to form your meatball (it is normal that the meatball feel moist). Place them on a big baking tray.
3) Freeze them.
4) To pan fried: thaw them for at least 5-10mins and then in a heated pan with butter, pan fry them in low-medium flames for few minutes or until cooked.

Notes -
1. As I don't eat beef, I used minced pork with 23% fat in it.

Pork meatballs

The difference between breadcrumbs and japanese panko

*My family loves having these meatballs with teriyaki sauce too. Here's the link to Teriyaki sauce -

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