Swedish Meatballs

If there’s one saving grace of the self-torture that is going to any IKEA store it is the opportunity to, while there, gorge yourself on their delicious meatballs. It takes the edge off queueing for hours to pay for 12 wooden coat hangers and a pack of teatowels you didn’t need.

I am obsessed with meatballs. Most nations have some kind of meatball in their repertoire and I intend to make it a quest to try each and every variety. Swedish food is a little dull in my opinion, and they do tend to pack in as many calories as they can, but once in a while it’s a nice alternative. Try these meatballs. They’re pretty easy and the gravy is pretty tasty too.

INGREDIENTS:
750g lean beef mince
250g lean pork mince
2 eggs
1/2 cup breadcrumbs
1 level tablespoon salt
1 teaspoon pepper
2 tablespoon onion (finely chopped)
2 tablespoons flour
3 tablespoons butter
1 cup beef stock
1/4 thick cream

DIRECTIONS:
Combine, by hand, the meats, eggs, breadcrumbs, salt, pepper, onion and 1 cup of warm water until smooth.
Heat 2 tablespoons of the butter in a large frying pan and add small balls (about 1 heaped teaspoon) of the meat mixture until they are lightly browned. Remove with slotted spoon and drain on paper towels.
Once all the meatballs have been fried, add another tablespoon of butter and 2 tablespoons of flour to the pan and stir well, pour in the beef stock and 1/2 cup water and bring to the boil, reduce the heat and add the meatballs back to the pan. Simmer gently for 30 minutes until the sauce reduces slightly. Stir 1/4 cup thick cream, when the sauce begins to simmer again, remove from heat.

SERVING:
Boiled potatoes and a little cranberry sauce on the side.

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