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Ros-Britts Swedish Meatballs

swedish meatball served 2When my daughters were very young we began an annual celebration with friends, a traditional Swedish ritual, Santa Lucia. It helped our friends keep a connection with the traditions of their heritage. We had five blond daughters between us, and they adored dressing in long white gowns and wearing tinsel in their hair. Each year the competition was fierce for the honour of who would wear the crown of (battery operated) candles. The kids would solemnly parade to a traditional Swedish folk song, they’d sing some traditional Christmas carols and then we would feast on saffron buns, gingerbread and mulled wine.

This was the beginning of a fascination for Leah of all things Swedish, eventually leading her there in the early nineties on a 12 month long student exchange. In 2001, Leah’s Swedish “family” came to Australia for a visit over the Christmas period. We celebrated in the Swedish style on Christmas Eve, gravlax, Jansson’s temptation and Swedish meatballs, washed down with many vodka charged drinking songs. It was great fun.

Ros-Britt supervised the meatball making that day and I learnt a thing or two. To make succulent meatballs you need some fat in the mixture. The Swedish secret is fresh breadcrumbs reduced to a slurry with cream which binds the meat so the meatballs never crumble and never dry out.

1 cup soft breadcrumbs

1/2 cup cream

1 clove garlic

1/2 teaspoon ground allspice

Salt and pepper to taste

500g pork & veal mince

butter and oil for browning

Preheat the oven to 180C.

Mix together the breadcrumbs and cream and allow to rest for 15 minutes. Using a fork reduce the breadcrumb mix to a slurry. Add the garlic and allspice and season generously with salt and pepper. Using clean hands, massage the meat and breadcrumb mix together until smooth. Make one tiny patty and cook it so that you can taste for seasoning. Add more salt and pepper if necessary. Roll dessert spoons full of meat into balls. Heat a large frypan, add 1 tablespoons of olive oil and 1 tablespoon of butter, as it starts to sizzle brown the meat balls in batches. Transfer the meatballs to an oven tray and finish cooking the in the oven for about 10 minutes or when the meatballs are firm to the touch.

Makes about 30

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

One comment on “Ros-Britts Swedish Meatballs

  1. chef mimi
    December 10, 2012

    These look delicious! Thanks

    Like

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This entry was posted on December 10, 2012 by in Food, Light Savoury Dishes, Main Meals, Pork and veal and tagged , , .
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