SWEDISH MEATBALLS

• annokset: SERVES: 4

Ainekset

MEATBALLS

1 brown onion, left whole, peeled

2 slices soft white sandwich bread', crusts removed, cut into 1 cm cubes

Splash of milk, if needed

300 g beef mince

300 g pork mince (or use more beef instead)

1 egg

¼ tsp ground nutmeg, preferably freshly grated

¼ tsp ground allspice

¼ tsp black pepper

¾ tsp cooking salt*

1 tbsp canola oil

CREAMY SWEDISH GRAVY

50 g unsalted butter

3 tbsp (30 g) plain flour

2 cups (500 ml) low-salt beef stock*3

½ cup (125 ml) thickened cream*

TO SERVE

1 tsp finely chopped chives (optional)

Lingonberry jam', to serve (optional)

Ohjeet

Meatballs - Grate the onion using a box grater in a largowl. Add the bread and mu Meat the onion juice should make the bread sonathall ingredie a tiny splash of milk, at asi to soak for minute: Ad the remaining meatball ingredients, except the ol. ag with your hands.

Roll - Scoop up 1 heaped tablespoon of the mixture and roll into a 3.5 m ball. An ice cream scoop with a lever will make short work of this! You should have 25-30 mealbals Brown meatballs - Heat the oil in a deep, medium non-stick trying an over medium-hign heal. Add hall the meatballs and cook until they are browned all over, but sill raw inside, about 3 minutes. Transfer to a plate, then brown the remaining meatballs (add more ol i needed) and add to the plate with the first batch.

If there is a lot of residual oil, pour off the excess and discard. Lower the heat to medium.

Creamy Swedish gravy - Melt the butter in the same frying pan until foamy. Add the flour and stir it in for 1 minute. While stirring constantly, slowly pour in about one-quarter of the beel stock - it will thicken quickly into a paste. Gradually pour in the remaining beef stock, sting a you go. This technique should make the sauce virtually lump-free but, if not, switch to a whisk Simmer - Turn the heat up to medium-high and bring the sauce to a simmer. Add the meatballs and tip in any juices pooled on the plate. Cook for 8-10 minutes or until the liquo thickens into a thin gravy, stirring occasionally. Stir in the cream, simmer for a further 2 minue. then remove from the stove.

Serve - Sprinkle with chives (if using). Serve with Creamy Mashed Potato (page 338) or Creamy Mashed Cauliflower (Puree) (page 338) and steamed broccolini.

1. Use everyday soft white sandwich bread, not fancy arlisan bread like crusty sourdough (it's too dense.).

2. A staple in Scandinavian countries, this tart/sweet jam is served with various dishes, including Swedish meatballs. Find it at IKEA and continental grocers.

Purely optional - I don't use it!

3. Beef stock can be substituted with chicken stock* but the gravy will have a slightly milder flavour and the colour will be paler.

4. The bread-soaked-in-onion is a technique loved by website readers all over the world, which makes meatballs tastier and more tender.

LEFTOVERS Fridge 4 days. Not suitable for freezing.