Scandinavian Heritage Meatballs
Experience the rich flavors of Scandinavia with these deliciously tender meatballs inspired by a culinary adventure. Combining high-quality ground pork and beef with a medley of fresh herbs and aromatic allspice, these meatballs are elevated with a creamy, tangy sauce and a touch of jam for sweetness. Perfect for sharing, they capture the essence of traditional Swedish cuisine while adding a delightful twist that makes every bite memorable. Allow the meatballs to firm in the fridge for an hour before cooking to achieve the perfect texture.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Mixed fresh herbs (dill, flat-leaf parsley, or chives)
1 tablespoon (roughly chopped)
Ground pork
300 g (best quality)
Minced beef
300 g (best quality)
Large egg
1
Milk
100 ml
Dried breadcrumbs
75 g
Ground allspice
1 teaspoon
Sea salt
to taste
Freshly ground black pepper
to taste
Olive oil
for frying
Lemon
1/2 (juice of)
Beef stock
300 ml (preferably organic)
Plain flour
1 tablespoon
Double cream
60 ml
Lingon berries or berry jam
1 jar (200 g) (to serve)
Instructions
1
In a large mixing bowl, combine the pork, beef, egg, milk, dried breadcrumbs, allspice, and most of the fresh herbs – reserving a few for garnish. Season generously with salt and freshly ground black pepper. Use your hands to mix everything together until well combined.
2
Divide the mixture in half and roll each half into a cylindrical shape. Cut each cylinder into 15 equal pieces. With wet hands, roll each piece into small balls, ensuring they are smooth and uniform in size. Arrange the meatballs on a large oiled tray, cover with cling film, and refrigerate for at least 1 hour to firm up.
3
When ready to cook, heat a generous drizzle of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs, ensuring they are in a single layer. Fry gently for about 10 to 15 minutes, turning occasionally, until they are golden brown and cooked through.
4
Transfer the cooked meatballs to a large plate. Carefully spoon off any excess fat from the pan, then add the lemon juice, a splash of the beef stock, the flour, double cream, and a heaped tablespoon of lingon berry jam or your choice of berry jam. Season with salt and pepper, and stir well to combine.
5
Bring the sauce to a boil, then reduce the heat and simmer until it thickens and clings to the back of a spoon. Taste and adjust seasoning as necessary with more salt and pepper.
6
Return the meatballs to the pan and gently toss them in the sauce until well coated. Serve the meatballs on plates, allowing about eight per person, and generously drizzle with any remaining sauce. Top with warmed jam and sprinkle with the reserved fresh herbs for a touch of color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Scandinavian Heritage Meatballs?
They are tender meatballs made from a blend of ground pork and beef, seasoned with allspice and fresh herbs, and served in a creamy, tangy sauce with berry jam.
What type of meat is best for this recipe?
The recipe uses a combination of 300g high-quality ground pork and 300g minced beef for the best flavor and texture.
How long should the meatballs chill before cooking?
The meatballs should be refrigerated for at least 1 hour to allow them to firm up before frying.
What herbs are used in the Scandinavian Heritage Meatballs?
A mix of fresh herbs such as dill, flat-leaf parsley, or chives is recommended.
What is the secret spice in this recipe?
Ground allspice is used to provide the traditional aromatic flavor profile characteristic of Scandinavian cuisine.
How many meatballs does this recipe produce?
By dividing the mixture and rolling it into cylinders, you will produce approximately 30 small meatballs.
What are the ingredients for the creamy sauce?
The sauce is made from lemon juice, beef stock, flour, double cream, and a tablespoon of lingonberry jam.
What kind of jam should I serve with these meatballs?
Lingonberry jam is traditional, but any berry jam of your choice can be used as a substitute.
How do I cook the meatballs?
Fry them gently in a large skillet with olive oil over medium heat for 10 to 15 minutes until golden brown.
How do I ensure the meatballs are uniform in size?
Divide the meat mixture into two cylinders and cut each cylinder into 15 equal pieces before rolling them with wet hands.
Why should I use wet hands when rolling the meatballs?
Using wet hands helps prevent the meat mixture from sticking to your skin and ensures a smooth, uniform surface.
How do I know when the sauce has thickened sufficiently?
The sauce is ready when it is thick enough to cling to the back of a spoon.
What is the recommended serving size?
The recipe suggests serving about eight meatballs per person, generously drizzled with sauce.
Can I use organic beef stock?
Yes, the recipe specifically recommends using organic beef stock for the best flavor.
What is the role of double cream in the sauce?
Double cream adds a rich, velvety texture and balances the tanginess of the lemon and jam.
Do I need to use an egg in the mixture?
Yes, one large egg is used as a binding agent to help the meatballs hold their shape.
What type of breadcrumbs should I use?
The recipe calls for 75g of dried breadcrumbs to help achieve the correct consistency.
Can I prepare the meatballs in advance?
Yes, you can roll the meatballs and keep them in the fridge covered with cling film until you are ready to cook.
What should I do with the extra herbs?
Reserve a small amount of the chopped herbs to use as a fresh garnish before serving.
Is there a specific way to season the meat?
You should season the pork and beef mixture generously with sea salt and freshly ground black pepper before rolling.
How do I make the sauce in the same pan?
After removing the cooked meatballs, spoon off excess fat, then whisk the stock, flour, cream, and jam into the remaining pan drippings.
What heat setting is best for frying?
Medium heat is ideal to ensure the meatballs brown beautifully without burning while cooking through to the center.
Can I substitute the double cream?
While double cream provides the best richness, you could use heavy cream as a substitute.
What does the lemon juice add to the dish?
The lemon juice provides a necessary acidity that cuts through the richness of the meat and cream.
How much lingonberry jam do I need?
A 200g jar is recommended to both incorporate into the sauce and serve on the side.
Should I salt the sauce?
Yes, you should taste the sauce as it simmers and adjust the seasoning with salt and pepper as necessary.
What is the best way to serve the meatballs?
Return the meatballs to the pan to coat them in the sauce, then serve with extra warmed jam on top.
Is this a traditional Swedish recipe?
It is inspired by traditional Swedish cuisine, featuring classic ingredients like allspice, cream, and lingonberries.
Can I use different meat ratios?
This recipe uses a 50/50 split of pork and beef for a balance of flavor and tenderness, which is highly recommended.
How do I avoid a lumpy sauce?
Stir well when adding the flour and stock to the pan to ensure the flour is fully incorporated before the sauce thickens.