Thursday, 4 September 2014

Sweedish Meatballs - gluten free

This is one that I hope i don't embarrass my scandinavian friends. It's one of my all time favourite meals, but one I only used to eat whenever I would have to go on "that" trip to Ikea.

I 've done a research on various ways of making this recipe and made a "best of" collection and turned into my version.
Hope you enjoy!


500 gr organic minced beef
1 small onion
Hand full of dill
1/2 All spice
Pinch of nutmeg
Salt and pepper

For the meatballs

You can make the meatballs the night before and cook the next day or make 1 hour before making dinner.
Fry the onion until soft and set aside. Add all ingredients together (including the onion) and roll into small balls (i made 20)

Fry the meatballs in a couple of tablespoons of vegetable oil until you get all the fat out of the meatballs and this will be a great contribute to the flavour of the sauce!
Once the meatballs are brown, add 400 ml of beef stock and let it simmer for about 15 minutes until reduced to half the liquid. Now add 200 ml of single cream and simmer on a low heat for 5 minutes.
And your meatballs are ready. You can serve with creamy mash potato, or fries... some people like it with pasta and a sprinkle of fresh dill... and of course, don't forget the essential lingonberry sauce. If you can't find it in your local shop, cranberry sauce is fine too.

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