SWEDISH MEATBALLS

This week we're taking a look inside the mind of the Swede - specifically, their delicious and addictive brand of meatballs - and their frankly not-as-delicious (in my opinion) brand of mulled wine, glögg. Just my opinion.

Method

Serves: 2-4

Swedish Meatballs Method:

  1. Heat 1 tablespoon of butter in a large cast-iron skillet over medium heat.

  2. Add the onion and cook for 3-4 minutes or until tender but still translucent.

  3. Reserve the onions. 

  4. Combine the milk, egg, breadcrumbs, and spices in a large bowl. Allow the mixture to sit for 10 minutes to allow the breadcrumbs to absorb the milk. 

  5. Add the ground beef and pork, and reserved onions to the breadcrumb mixture. Combine the mixture by hand for about 1 minute or until the meat mixture is completely homogenous.

  6. Roll the mixture into 1 ½-inch meatballs. Cover and refrigerate the meatballs for 15-20 minutes to help keep their shape.

  7. In the same cast-iron skillet, melt the remaining butter over medium heat. Once bubbling, add the meatballs and brown them on all sides, about 2-3 minutes per side. Make sure to flip the meatballs frequently to preserve their round shape. 

  8. Once completely browned, check the temperature of the meatball, if below 165 °F, continue cooking until the meatballs are cooked through. 

  9. Reserve the cooked meatballs. Keep the cast-iron pan and residual butter for the sauce.

Cream Sauce Method:

  1. In the same cast-iron pan used for cooking the meatballs, reheat the residual butter (if necessary).

  2. Stir in the flour and cook until the mixture turns dark blonde or beige.

  3. Slowly stream in the stock into the roux. Bring the mixture to a boil.

  4. Once all of the stock is incorporated, add the cream and soy sauce (if using). Cook the sauce over medium-low heat for 5 minutes.

  5. Season the sauce to taste with salt, peppers, and optionally, allspice.

Pressed Cucumbers (pressgurka) Method:

  1. Optionally, peel strips of the skin off the cucumber, leaving a thin strip of skin between each peeled portion.

  2. Thinly slice the cucumber using a mandolin, cheese slicer, or sharp knife.

  3. Combine the sugar, vinegar, salt, and pepper in a bowl.

  4. Place the cucumbers in a large bowl. Pour the vinegar solution over the cucumbers. Place a smaller bowl over the cucumbers to press them, if necessary, weigh down the bowl. 

  5. Allow the cucumbers to sit at room temperature for 30 minutes. 

  6. Sprinkle the parsley over the cucumber and stir to combine. 

  7. Transfer the cucumbers (with the liquid) to a jar and refrigerate until ready to use.

Mashed Potatoes Method:

  1. Peel and chop the potatoes into 1-inch cubes. 

  2. Add the chopped potatoes into a pot filled ⅔ the way full with cold water and salt. 

  3. Bring the water to a boil, then cover and reduce the heat to low. Simmer the potatoes for 12-15 minutes or until cooked through.

  4. Meanwhile, combine the milk and butter in a small sauce pot. Heat the mixture until the butter is melted and the milk is warm.

  5. Press the cooked potatoes through a ricer. 

  6. Add the warm milk mixture to the potatoes and stir to combine. Season the potatoes with salt, white pepper, and nutmeg.

Berry Sauce Method:

  1. Combine the berries, sugar, and water in a medium saucepan. 

  2. Bring the mixture to a boil, then continue cooking for 15-20 minutes, until the sauce thickens. 

  3. Allow the mixture to cool to room temperature, then refrigerate until ready to serve.

Mulled Wine (Glögg) Method:

  1. Using a small patch of cheesecloth, make a sachet using the cloves, cinnamon stick, and cardamom pods. Alternately, use a large tea strainer, you may need to bread the cinnamon stick into pieces. 

  2. Combine the wine, sachet, orange peel, orange juice, raisins, and almonds in a large pot. 

  3. Bring the mixture to a bare simmer. Simmer the mixture for 5 minutes, then turn off the heat and allow the wine to steep for 30 minutes - 1 hour. 

  4. Strain the wine and reserve the raisins and almonds. 

  5. Add the aquavit, vodka, or brandy to the strained wine mixture and reheat. 

  6. When the glogg is warmed, portion the drink into glasses. Add a spoonful of the reserved raisins and almonds to each glass. 

  7. Serve immediately.

Ingredients

Swedish Meatballs Ingredients:

  • 4 Tbsp unsalted butter, divided

  • ½ yellow onion, grated

  • ½ Cup whole milk 

  • ½ Cup plain breadcrumbs 

  • 1 tsp kosher salt 

  • ½ tsp white pepper

  • Optional: ⅛ tsp ground allspice 

  • 1 lb lean ground beef (8 oz lean ground beef + 8 oz ground pork)

  • 1 large egg

Cream Sauce Ingredients:

  • 2 Tbsp all-purpose flour

  • 1 Cup beef stock, preferably homemade

  • ¼ Cup heavy cream

  • Optional: 1 tsp soy sauce 

  • To taste kosher salt

  • To taste ground white pepper

  • Optional: ⅛ tsp ground allspice

Pressed Cucumbers (Pressgurka) Ingredients:

  • 1 English cucumber

  • 2 Tbsp white sugar 

  • 4 Tbsp white vinegar

  • To taste kosher salt

  • To taste freshly ground black pepper

  • 1 Tbsp fresh parsley, chopped

  • 1 Tbsp fresh dill, chopped

Mashed Potatoes Ingredients:

  • 3 lb russet potatoes

  • 1 Tbsp kosher salt + more to taste

  • 1 ¼ Cups whole milk 

  • 1 stick unsalted butter 

  • To taste ground white pepper

  • To taste freshly grated nutmeg

Berry Sauce Ingredients:

  • 2 Cups frozen lingonberries or cranberries

  • ½ Cup water

  • ½ Cup granulated sugar

Mulled Wine (Glögg) Ingredients:

  • 2 cloves

  • 1  cinnamon stick 

  • 5 green cardamom pods, crushed 

  • 1 bottle dry red wine, full-bodied

  • 1 orange, peel + juice

  • ⅓ Cup raisins

  • ⅓ Cup blanched almonds, slivered 

  • 1 Cup aquavit, port, or brandy

Emilija Saxebasics with babish, swedish meatballs, meatballs