Swedish meatballs: recipe
Swedish meatballs, the recipe of which is described inthis article, you can use for both the first and second dishes. One serving of meatballs contains approximately 414 kcal, 15 grams of protein, 33 g of fat and 12 g of carbohydrates. This is a traditional Swedish dish. In soups these meatballs are used extremely rarely. Basically, they are served only for second courses.
Meatballs are prepared only in creamy andcranberry sauce. Meat balls are obtained not only juicy, but also very tasty. Experiments with the second dish surprise with its unusual and bold decisions. For example, meat balls are served even with berry jam.
Swedish meatballs, the recipe of which can be called classic, are prepared from two types of minced meat, cream and a number of affordable and inexpensive products. To make meatballs, you will need:
- 300 g of pork and ground beef;
- two small bulbs;
- one chicken egg;
- 50 g of breading (it can be replaced with a stale loaf);
- 50 ml cream (or 100 ml rustic milk) with 20% fat content;
- two small boiled potato tubers;
- a pair of garlic cloves;
- 5 tbsp. l. butter;
- ground white pepper and salt - to taste;
- 3 tbsp. l. vegetable oils.
First, breadcrumbs or a loaf are wettedcream. Finely chopped onions and fried in butter until golden. Then mix both kinds of stuffing. The egg is added to the bowl, fried onions and finely chopped (or squeezed through the press) garlic. The wetted loaf is thoroughly kneaded and added to the meat mass. Everything mixes well. Cleared boiled potatoes and turns into mashed potatoes. Then it is added to the minced meat. The taste of vegetables in the dish will not be felt. Potatoes are added only for a more tender texture of meatballs.
In the meat mass is added salt, pepper, and allcarefully mixed. The middle round balls are filed (for the first dishes they should be twice less). There will be about 30 meatballs. Then they are cleaned in the refrigerator for 40 minutes. This is necessary to maintain the shape of the balls, as long as they are prepared.
In the frying pan, the vegetable andButter at the same time. Swedish meatballs are laid out a few pieces on the hot surface and fried over high heat until they bloom on all sides. If you process them all at once, in this case they will get stewed. Fried meatballs are laid out on a baking tray and sent to a preheated oven to 180 degrees. They are taken out after 20 minutes. Swedish meatballs are laid out on the plate to the side dish and poured with sauce. Nearby is a piano with berry jam.
Classic creamy sauce for Swedish meatballs
Meat dishes are often served with a variety of gravy. There are many variations of sauces. For example, one of the most common ones will require:
- 150 ml of 20% cream;
- 300 ml of meat broth;
- 30 g of flour;
- 50 g of butter;
- ground white pepper and salt - to taste.
Swedish meatballs "Ikea", the recipe of whichdescribed in this article, most often served with a creamy sauce. It is prepared very quickly and easily with continuous stirring. The pan is poured with butter and melted over medium heat. The flour is added, meat broth is poured in.
At the same time the sauce continues to be constantlystir to prevent the appearance of floury lumps. After the broth, cream is slowly poured in. The sauce should look like liquid sour cream and flow freely from the spoon. If the mass is very thick - a little more broth is poured into it. In the finished sauce, salt and white ground pepper are added to taste.
Berry sauce-jam for meatballs
For berry jam100 g of lingonberry and 50 g of granulated sugar will be required. The sauce is made very quickly. Swedish meatballs with cowberry sauce - a delicious and unusual dish, which can now be tried not only in restaurants, but also at home. For berry sauce you need fresh or frozen lingonberry. It is covered with sugar. Add three tablespoons of water to the mass. The container with sauce is placed on the fire. Mass is brought to a boil, then carefully crushed all berries. Next, the sauce is simmered on a small fire until thickened, cooled and laid out in small bowls, which are fed to the meatballs.
How to cook meatballs in a multivariate?
How to cook Swedish meatballs in a multivariate? This will require:
- 200 g of pork and ground beef;
- half a cup of bread crumbs or breadcrumbs;
- 50 ml of milk;
- one chicken egg;
- two cloves of garlic;
- pepper and salt to taste.
For sauce it is necessary to take:
- two tablespoons of flour;
- 300 ml of meat broth;
- 100 ml of milk;
- two tablespoons of butter;
- salt to taste.
The way of preparation is very simple. In a deep container, mix all the ingredients for minced meat and mix thoroughly. A little oil is poured into the bowl of the multivark. From the stuffing balls are put together and put into the capacity of the unit. Once all the meatballs have been laid, the multivar is closed with a lid and switched on in the "Frying" mode.
While Swedish meatballs are being prepared,sauce. To do this, butter is heated in a pan, flour is added to it, and the mass is stewed for 5 minutes with constant stirring. Then gradually poured milk and a warm broth. Add salt and sauce, everything is cooked until lightly thickened.
Features of Swedish meatballs
Swedish meatballs, like any other dish,have their own cooking characteristics. They also have another name - shtotbullar (meatballs). Mincemeat for them should be quite fat, so a perfect mixture of beef with pork taken in equal proportions.
Breadcrumbs or loaf can be replacedyoung sprouts of wheat. Of the spices in the dish is mandatory ground white pepper. You can vary the dish with nutmeg. To get less fat meatballs, you should immediately bake them in the oven.
How to serve?
Swedish meatballs "Ikea", the recipe of whichdescribed in this article, are fed to potatoes or vegetables. As a sauce is used cream or berry jam (you can combine them). The dish is complemented with sliced salted cucumber.