So many of our most vivid memories are focused on food.
When I was I kid, I recall our family visiting a Swedish smorgasbord on a fairly regular basis. My favorite food there was a delicious light rye bread that’s I’d slather with butter, and perfectly round, flavor-packed meatballs.
These days, most people may associate Swedish meatballs with a certain furniture store chain, but my palate memory always reverts to that smorgasbord.
As an adult, it has been an ongoing goal to try to replicate those meatballs, and the recipe that follows comes pretty close. If you serve this dish with lingonberry jam, the perfect wine-pairing partner would be Pinot Noir. If you don’t, open a lightly oaked Chardonnay or a dry Riesling.
P.S.: Don’t forget the boiled or mashed potatoes, sprinkled with parsley.
* Olive oil
* 1 large white onion
* 1 lb. minced beef
* 1 lb. minced pork
* 3 oz. panko breadcrumbs
* 2 eggs, separated
* 5 fl. oz. milk
* ½ tsp. allspice
* ½ tsp. ground nutmeg
* Salt, to taste
* Pepper, to taste
For the Gravy
* 2 tbsp. butter
* 2 tbsp. all-purpose flour
* 1 pint chicken stock
* 4 fl. oz. heavy cream
1. Heat one tablespoon olive oil in a large frying pan.
2. Finely chop the onion, and then cook gently until translucent.
3. In a large bowl, combine the minced beef, minced pork, breadcrumbs, egg yolks, milk, allspice, nutmeg and cooked onion. Season with salt and pepper to taste.
4. Mix well with clean hands, then roll the mixture into balls, each about the size of a golf ball.
5. Add another tablespoon of olive oil to the pan, and cook the meatballs in batches, until all sides are brown. Transfer to a plate.
6. In a clean pan, melt the butter, then add the flour and whisk until pale and bubbling (about 90 seconds).
7. Add the stock slowly, whisking constantly.
8. Bring the mixture to a boil, then turn down the heat and add the cream.
9. Return meatballs to the pan and cook for another 10 minutes, stirring occasionally.
10. Serve immediately with a sprinkling of chopped parsley.