Swedish Meatballs

recipe by Karina for Café Delites

Ingredients:

For Meatballs:

  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 2 tablespoons + 1 teaspoon cream
  • 1 large egg
  • 1 clove minced garlic,
  • 1/3 teaspoon salt
  • 1/4 teaspoon each of black pepper and ground white pepper
  • 1/4 teaspoon all spice
  • 1/2 of an onion, finely chopped
  • 1 lb. ground beef
  • 1/2 lb. ground pork 
  • 2 tablespoons fresh, finely chopped parsley
  • 1 tablespoon butter
  • 2 teaspoons olive oil

For Sauce (optional):

  • 1/3 cup butter
  • 1/4 cup plain / all-purpose flour
  • 1 cup vegetable broth (or stock)
  • 1 cup beef broth (or stock)
  • 1 cup thickened (or heavy) cream*
  • 2 teaspoons regular soy sauce
  • 1 teaspoon dijon mustard
  • Salt and pepper, to season

Directions:

  1. In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
  2. Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
  3. Roll meat into about 24 small balls, or 16 larger balls.
  4. Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
  5. Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in color. Pour in the broth (or stock), cream, soy sauce and mustard. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavors together.
  6. Continue to simmer until thickened.

To serve:

Non-Swedish way: Place meatballs into the gravy in the pan and serve

Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain macaroni or mashed potatoes, and lingonberry jam (optional)

Moroccan Lamb Meatballs

recipe by Nagi for Recipe Tin Eats

Ingredients:

For Meatballs:

  • 1 lb. ground lamb
  • 1 small onion, grated (1/2 cup, including juices)
  • 1/2 cup breadcrumbs, I use panko
  • 1 egg
  • 2 cloves garlic, crushed
  • 1/4 cup cilantro leaves and stems, finely chopped
  • 1 tsp each cumin, coriander, paprika
  • 1/2 tsp each cinnamon, cayenne pepper (add more for spicy)
  • 1/2 tsp salt
  • Black pepper
  • 1 tbsp olive oil

For Minted Yogurt Sauce:

  • 1 cup plain yogurt
  • 1 clove garlic, crushed
  • 2 tbsp fresh mint, finely chopped (or 1 tbsp dried mint)
  • Squeeze of lemon juice
  • Salt and pepper, to taste

To Serve:

Directions:

  1. Mix Minted Yoghurt Sauce ingredients in a bowl. Set aside for 20 + minutes.
  2. Place Meatball ingredients except OIL in a bowl. Mix well.
  3. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture – should have 22 – 24 meatballs.
  4. Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs.
  5. Cut pita pockets in half, warm for 10 seconds in the microwave, then pry open. Stuff with Salad, then meatballs. Finish with Yogurt Sauce and more fresh mint and coriander if desired.

Recipe Notes: This recipe is also terrific with beef, and very good with chicken and turkey.

For more celebratory dishes, check out these Holiday Recipes from our archive!

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