A long time ago I picked up my recipe for perfect Swedish meatballs and here:
1. 100 g of bread crumbs/breadcrumbs/stale bread (I have homemade breadcrumbs from yeast-free whole wheat bread) soak in 150 ml of milk for 5-7 minutes.
2. at this time, 1 onion passeruem until golden brown in oil for frying.
3. Turn beef (500 g) into minced meat or use ready-made ground beef (the classic recipe involves mixed minced meat, but I prefer beef). Add fried onions, bread crumbs with milk, 1 egg, 1-2 tsp. salt, ½ tsp. ground white pepper (OK, can be replaced with black), 1/4 tsp.nutmeg. You can add a pinch of chili pepper, allspice, ground cloves, but this is not necessary. Mix everything and scroll the stuffing a second time (this is very important!). I do not have a meat grinder, I tortured my blender))) Remove the minced meat in the refrigerator for at least 1 hour.
Then the stuffing must be beaten off. You can do this either by throwing minced meat from hand to hand, or by throwing it into a bowl or on a work surface for about a minute. I recommend not to omit this item, since it is the chop of minced meat that saturates it with oxygen and makes your cutlets/meatballs/Lula homogeneous and tender.
After beating, remove the minced meat in the refrigerator for at least 30 minutes, and only then cook meatballs from it.
4. at this time, you can prepare sauces and garnish.
4.1. garnish. 2 cucumbers thinly cut into rings, chop 2-3 sprigs of dill, pour it all with a marinade of 50 ml. water, 2 tbsp. vinegar and 1 tbsp. sea salt and sweetener (I use Jerusalem artichoke syrup). Let it brew in the refrigerator for 1 hour. Just while the meatballs are cooking, the cucumbers will be ready;)
4.2. for the cream sauce, melt in a saucepan 2st. L. butter (I have ghee), add 2st. L. wheat whole grain flour and fry it for 2-3 minutes, stirring constantly. Add the meat broth (500ml) and cook the sauce until thick, when it begins to slowly drain from the spoon. Add milk 100-150ml (you can cream), ½ tsp Worcestershire sauce and wine vinegar, 1 tsp soy sauce, taste and add salt and pepper to taste. Continue to cook the sauce until thickened.
4.3. lingonberry sauce. 200g Cranberries fall asleep in a saucepan, add 2-3st. L. Jerusalem artichoke syrup / analogue that you eat, a little salt, pepper, add a sprig of rosemary/half a teaspoon of dry seasoning and put on a quiet fire. Bring to a boil, boil for a couple of minutes and cool. So we do 3 times. the berries should shrink a little, and the juice thicken. In the process, I recommend the sauce to try and add spices to taste. It should be spicy, sweet and sour, but not cloying.
5.spread baking paper on a baking sheet, grease it with ghee oil or vegetable oil for frying, form meatballs with wet hands. I use an ice cream spoon to make them come out the same size.
Video about how meatballs are made in Scandinavia posted here, I recommend viewing.
Bake in the oven at 200C for 20-25 minutes. I finally turned on the grill function for 2 minutes to Brown them.
6. serve, drizzle with sauces, garnish with pickled cucumbers.
+ Bonus. Video instruction on how to sculpt meatballs/meatballs.
From the first mouth, that is, hands) The hands of the owner of a small home cafe in Norway.
I took it off and couldn’t get enough of it. You can watch endlessly))