Swedish Meatballs

Swedish Meatballs

  • 450g minced beef
  • ¼ cup breadcrumbs
  • 1 Tbsp. dried parsley
  • ¼ cup warm milk
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 med onion, finely diced
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1 Tbsp. olive oil and 1 Tbsp. butter

Sauce

  • 4 Tbsp. butter
  • 2 Tbsp. flour
  • ½ tsp turmeric
  • 500ml beef stock
  • 1 cup thickened cream
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste

 

  1. Mix the parsley into the warm milk and allow to soak for a few minutes.
  2. Mix the milk and parsley into the breadcrumbs
  3. Combine ground beef, crumbs, parsley, allspice, nutmeg, turmeric, onion, garlic powder, pepper, salt and egg.
  4. Stand covered, in the refrigerator for at least an hour, or overnight.
  5. Roll into 20 or so meatballs.
  6. Heat olive oil and 1 Tbsp. butter in a heavy pan
  7. Brown the meatballs all over then turn down the heat and cook until the meatballs are done.
  8. Put the meatballs aside in a bowl and cover with foil
  9. Melt 4 Tbsp. butter in the pan and add the flour and turmeric
  10. Whisk the flour into the melted butter and stir until bubbling
  11. Add the stock while whisking constantly until the mixture thickens
  12. Turn down the heat and add the cream, Worcestershire sauce and Dijon mustard
  13. Continue whisking until the sauce returns to a simmer and thickens
  14. Taste and add salt and pepper as necessary.
  15. Put the meatballs into the sauce and simmer gently for 2 minutes or until the meatballs are reheated through.
  16. Serve with mashed pumpkin and kumara and green beans.

meatballs1meatballs2

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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