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Mormor’s Swedish Meatballs

Every Swedish family has their own special recipe for meatballs. This one was passed down to me from my aunt who received it from her mother, and her mother before her. It is a tradition at most holiday meals served with mashed or boiled new potatoes, braised red cabbage and cranberry jam. In addition to Christmas, meatballs (köttbullar) are a classic component of a traditional Midsummer feast in Sweden. They are a bit of work, but definitely worth the effort.

Servings

12

Time

120 Minutes

Dietary Info

–

Ingredients

  • 2 lbs ground Sirloin 
  • 1 ½ lbs ground Chuck – a fattier content than sirloin
  • 3/4 lb ground Pork or Veal
  • 1 cup bread crumbs – soaked in warm water until mushy
  • 1 medium yellow onion – chopped fine
  • 1 small boiled new potato
  • 2 eggs
  • 4 tbsp club soda
  • salt & pepper to taste
  • butter

Method

  1. In a skillet, heat a scoop of butter. Add onions and saute until they are soft and translucent, not brown. Let cool.
  2. In a small bowl combine the breadcrumbs with enough hot water to create a mushy texture.
  3. In a large bowl combine the meat, cooked onion, eggs, potato, breadcrumb mixture, club soda and salt& pepper. Mix well using your hands to knead all the ingredients together.
  4. Roll the meat into small balls the approximate size of a golf ball or smaller. Stack on a platter. 
  5. Warm a large skillet over medium heat. Add a generous amount of butter until just melted. Arrange meatballs in the pan leaving room between them – approx ½ inch. Brown the first side until brown and then using a utensil turn them to brown the other side. Do not worry if they are not cooked through yet. Make sure that the meatballs are not sticking to the bottom of the pan and add more butter as needed. Once both sides have been browned shake the pan to scatter the meatballs and simmer for another 3-5 minutes until cooked through, shaking the pan to avoid any sticking. 
  6. Remove the meatballs to a pot. To the now empty skillet add enough beef stock to deglaze. Scape any meat from the bottom and reduce making a gravy – add more stock as needed. Strain the gravy into a bowl.
  7. Scrub the pan clean and repeat the above steps until all the meatballs have been cooked. Reserve the gravy for reheating and serving. 

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