How to make the most delicious authentic swedish meatballs
Course Main Course
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Ingredients for meatballs:
17.64ozminced meat, beef & pork(only beef works as well)
1teaspoonmustard(whatever kind you like)
1pinch ofcoarse ground black pepper
Ingredients for the creamy brown gravy:
0.42cupswater or milk(to mix with the cornstarch)
Ingredients for the fluffy mashed potatoes:
0.881King edward potatoes (optional kind that is suited for mashed potatoes)
apinch ofwhite pepper
Ingredients for homemade Pickled cucumber:
a half of cucumber
a pinch of salt
Start by making the homemade (it's perfect with Homemade Bun Recipe.)pickled cucumber (unless you are using store bought). First you want to slice up the cucumber into thin slices. Put the cucumber in a large bowl. Put water in a deep skillet. When the water starts to boil turn down the heat and put the vingear, sugar and salt in the skillet. let it boil for a few seconds. Pour the liquid in the cucumber bowl and mix it. After an halv hour when it has cooled down put it in the fridge until it is time to eat. After an hour they are ready to be eaten!
Now it is time to start with the meatballs:
Chop the onions into small small pieces. Heat up a skillet with a bit of oil in it. Put the chopped onions in the skillet. When the onions are soft and transclucent remove them from the skillet and put them in a large bowl. Let the onions cool down for a minute or two. Put the minced meat, breadcrumbs, calf stock, egg, milk and mustard in the bowl. Season with salt and coarse ground black pepper.
Blend it all together until it is a nice and soft mixture. If you have time let the mixture be for 30 minutes or an hour to let all the juices and flavours mix together. Cover the bowl with plastic wrap and put it in the fridge. Otherwise start rolling the meatballs into optional size and cook them in a skillet with oil in it.
At last it is time for the gravy and mashed potatoes:
If you are waiting for the meatballs you can start by peeling the potatoes and cut them in halfs. Put water in a deep skillet and put the heat on. Put the potatoes in the skillet.
While you are waiting for the potatoes to cook you can start making the gravy. Put the cornstarch in a small bowl and mix it with water or milk. Pour the cream in a skillet or saucepan (optional). Put the calf stock and soyra in the skillet. Lastly put the cornstarch mix in the skillet and put the heat on low to medium and whisk it. When the gravy is turning thick remove it from the heat because it is going to get thicker as it cools down.
When the potatoes are cooked put them in a large bowl and put the butter, milk, cream and seasoning in it and mash it.
Serve with lingonberry jam or any kind of jam that is a bit sour.