Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/shvedskie-frikadelki/Notes on ingredients:
Minced meat. Traditionally, these meatballs are made from a mixture of beef and pork. This achieves the optimal meat flavor. Alternatively, you can make them from pure pork mince.
Breadcrumbs. A necessary component, important for texture and moisture retention. Alternatively, you can use stale white bread (for example, a baguette), soaked in milk.
Allspice. A must-have that creates the right flavor profile for this dish. In some variations of the recipe, a pinch of nutmeg is also added to the mince.
Broth. Either strong chicken broth or a mix of chicken and beef broth is needed. Cooking in just water is not an option.
Milk. Used as one of the liquid bases for the sauce. Alternatively, milk can be omitted and replaced with the same volume of broth. However, the sauce will need to be seasoned with heavy cream at the end.
Adds extra moisture to the meatball mixture.
Eggs. Regular medium-sized eggs C-1 or M. The weight of one such egg without the shell is about 50-55 g. Depending on your preference/situation, you can replace whole eggs with egg whites.
Flour. Acts as a thickener for the sauce. A necessary ingredient. Regular high-grade flour will work perfectly.
Butter. For frying and sauces, use butter with a fat content of at least 80%. This is the rule.
Garnishes. The classic serving is with mashed potatoes and lingonberry sauce. This is the perfect combo that I highly recommend leaving untouched.
Now let's move on to the preparation.
In a large bowl, mix the minced meat, finely chopped garlic, lightly beaten eggs, breadcrumbs, milk, and spices.
Mix until homogeneous.
Form the minced meat into meatballs the size of a small tangerine and place them on a baking sheet lined with foil.
Send them to a preheated oven at 220 degrees for 15-20 minutes, until cooked through.
While the meatballs are baking, prepare the sauce. For this, melt the butter in a saucepan, add the flour, and fry while stirring for 2-3 minutes. The flour should not turn brown. In a thin stream, constantly stirring, pour in the milk, then the warmed broth in the same way. Salt and cook, stirring constantly, until the sauce thickens (it should reach the consistency of sour cream).
Place the cooked meatballs in a large deep dish and pour the sauce over them.
Mix and serve, garnished with lingonberry jam.
Enjoy your meal!
This recipe for Swedish meatballs has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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