Swedish Meatballs

Name: Swedish Meatballs
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 355 milliliters breadcrumbs; 1 slice Fresh pickled cucumber , for serving; 2 teaspoons dry sherry; 3 larges eggs; 8 servings Chopped fresh dill, for topping; 1 teaspoons ground allspice; 227 grams ground pork; 227 grams ground turkey; 1 Tbsp honey; 8 servings Kosher salt; 79 milliliters milk; 1 teaspoons mustard powder; 1 mediums onion, finely chopped; 8 servings Freshly ground pepper; 3 Tbsps lingonberry or cranberry preserves; 118 milliliters sour cream; 1 Tbsp unsalted butter; 8 servings Vegetable oil, for frying

Swedish Meatballs might be just the Scandinavian recipe you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 302 calories, 17g of protein, and 15g of fat. It works well as a main course. If you have cranberry preserves, mustard powder, pepper, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Melt the butter in a medium skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.

Ingredients you will need

Onion

Salt

Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg.

Ingredients you will need

Mustard Powder

Breadcrumbs

Sherry

Milk

Egg

Equipment you will use

Bowl

Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined.

Ingredients you will need

Breadcrumbs

Allspice

Pepper

Whole Turkey

Honey

Onion

Pork

Salt

Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.

Ingredients you will need

Meatballs

Wrap

Equipment you will use

Baking Paper

Baking Sheet

Plastic Wrap

Put the remaining 1 cup breadcrumbs in a shallow dish.

Ingredients you will need

Breadcrumbs

Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.

Ingredients you will need

Breadcrumbs

Meatballs

Water

Egg

Roll

Dip

Equipment you will use

Baking Sheet

Whisk

Bowl

Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes.

Ingredients you will need

Vegetable Oil

Meatballs

Equipment you will use

Slotted Spoon

Kitchen Thermometer

Sauce Pan

Transfer to a paper towel-lined plate and season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Let stand 10 minutes.

Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

Ingredients you will need

Lingonberries