Welcome to how to make Swedish Meatballs.
My month of one pot cooking ends tomorrow and I thought it would be fantastic to have the last two days dedicated to meatballs. I just love meatballs and you just can’t beat it for one pot cooking!
It is like the trusted roast potato, the entire family always argues over who has the last one. As I am the fat pig of the family I usually win!!!!
Though maybe I should take a leaf out of my aunts’ book…….
She died a few years ago now but I remember watching her making meatballs in a huge pan with tomato sauce when I was little. There were enough meatballs to feed the five thousand and there was always plenty of it leftover for another day. But that is kind of dangerous and I would see an extra tyre appearing around my middle if I did that!
Swedish meatballs are very much like the Italian ones. You use pork instead of beef and there is a creamier sauce that goes into the dish. I don’t know why but when I have Swedish meatballs it always feels a lot more luxurious than having the typical Italian version and in reality they are quicker to make.
So if you are one of those that always makes a tomato sauce for your meatballs then try this for something different and if your family has never tried Swedish meatballs before, then they will be in for a real treat!How To Make #Swedish #Meatballs thanks to @recipe_thisClick To Tweet
- Start by making your meatballs. In a large bowl mix together the pork mince, onion, wholemeal bread, dill and mixed herbs. Make into balls and put to one side.
- In a large pan on a medium heat add your olive oil and when the oil is nice and hot add your meatballs. Allow to cook on all sides so that they have a lovely colour to them.
- Now concentrate on your sauce or as the Swede’s call it “gravy”. Add your soft cheese and pork stock and mix well and allow them to cover the meatballs. If the sauce is not thick enough then add some extra soft cheese and if it is too thick add a little more pork stock.
- Cook the sauce in the pan on a medium heat with the meatballs for 10 minutes. Then take your largest meatball from the pan and chop it in half on a chopping board. If it is cooked in the middle then you’re ready to serve.