Video: Authentic Swedish Meatballs

Today I've taken a new turn with my video blogging. I am showing you how to make my grandma Elsa's, authentic Swedish Meatballs. I've taken a few steps to make them a little bit more healthy without sacrificing to much taste. These are the meatballs I grew up with and that I am now making for all of my friends, and everybody loves them (or so they tell me...). Check it out, cook up a batch of your own, and serve them with the traditional Swedish sides.


Episode 8: Cooking Swedish Meatballs


Swedish Meatball Recipe

Mix together in a bowl:
1/2 lb ground beef
1/2 lb ground pork
Half a yellow onion, finely chopped
1 egg
5 tbs plain bread crumbs
1 tbs water
salt and white pepper to taste

Work mixture together with hands. Form and roll into round, small, balls. Place on plate, cover with plastic, and refrigerate for 30 min. Remove from fridge and pan fry with butter in skillet on medium/high until nice, dark brown on all sides. Transfer to bowl and cover with foil to keep warm.
Pour water or milk into skillet, scrape bottom to release brown bits. Bring to a boil. Mix 2-3 tbs of flour with water and pour into skillet while stirring. Stir until mixture comes to a boil. If the gravy is to thick add water/milk, if it's to thin add more flour+water mixture. Season with salt and white pepper.
Return meatballs to skillet and simmer in gravy for 15 minutes. The gravy will get great color and flavor from the meatballs.
Taste and season with salt and white pepper to taste.
Serve with the traditional sides of mashed potatoes, vegetable trio of green beans, carrots and green peas, and don't forget the lingonberries!

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