Midsummer Buffet: Meatballs

Meatballs- no surprise here. Some like them, some don’t. If you’re not really into the fishy stuff, meatballs are a good substitute.

30 Minutes

8 Servings

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Ingredients

How to do it

Meatballs:

  • 75 gram breadcrumbs

  • 1.50 dl milk

  • 0.50 dl cream

  • 1 large egg

  • 1 clove minced garlic,

  • 1/2 tbsp salt

  • 1/2 tbsp EACH of black pepper and ground white pepper

  • 1/2 tbsp Grillkrydda OR all spice OR all purpose seasoning

  • 1/2 of an onion, finely chopped

  • 500 gram ground beef 

  • 250 gram ground pork 

  • 2 tbsp fresh, finely chopped parsley

  • 1 tbsp butter

  • 1 tbsp olive oil

Gravy Sauce (OPTIONAL)

  • 45 gram butter

  • 30 gram plain / all purpose flour

  • 2.5 dl vegetable broth 

  • 2.5 dl beef broth 

  • 2.5 dl thickened cream

  • 1 tbsp regular soy sauce

  • 1 tbsp dijon mustard

  • Salt and pepper, to season

  • Mashed potatoes and lingonberry jam to serve with

  • In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.

  • Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.

  • Roll meat into about 24 small balls, or 16 larger balls.

  • Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.

  • Add the 32 gram butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.

  • Continue to simmer until thickened.

  • Swedish way: Serve it with mashed potatoes and lingonberry jam