Swedish Meatballs with Mashed Potatoes
The faintest memory I have had of Ikea is of their famous Swedish meatballs and mashed potatoes, they are so delectable. I love it! The meatballs are usually baked in the oven for that perfection, but they are more time consuming and if you are a health freak then please do bake! Here, since I was throwing a party and I wanted the spread to look different with different types of cuisines, Swedish meatballs it is! I will insert the image of the party spread.
My guests were very happy to indulge with the experience I had arranged!
This kind of spread is very uncommon at our place, it's usually the traditional Thalassery biryani, alsa (hareesa), chicken fry, Mutta Maala (egg garland) etc that is served. But with much anxiety and anticipation, I planned the menu for the party. However, it was a big hit! There is nothing happier than seeing the guests plates wiped clean.
Back to the Swedish Meatballs, the meatballs are prepared with half the quantity chicken mince and half the quantity meat (mutton/beef) mince, you may substitute the quantity depending on your need in the ratio 1:1. In this recipe I used only 500 gems of fresh beef mince. Once the paste and the sauteed garlic and onions are added to the meat mince mixture, let the mixture sit marinated in the fridge for at least half an hour. The sauce is the flavor booster here. So simple to make yet so delicious. This one is perfectly gourmet.
Ingredients:
For the paste:
- 1 cup Bread Crumbs
- 1/4 cup milk
- 2 tbsp cream
- 1 egg
- Salt
- 1 tsp Black Pepper
- ½ tsp all-spice / ½ tsp cinnamon powder or ½ tsp cloves powder
- Parsley (a handful chopped)
For the Meatballs:
- 1 tbsp Butter
- 1 tsp Oil
- 1 small Onion, finely Chopped
- 2 big cloves of Garlic, minced
- 250 gms mutton, minced
- 250 gms Beef, minced
For the Sauce:
- 2 tbsp Butter
- 3 tbsp All-Purpose Flour (APF)
- 1 cup Beef Stock
- 1 cup Chicken Stock
- ½ cup heavy cream
- 1 tbsp light soy sauce
- 1 tsp Worcestershire sauce (optional - see notes)
- 1 tbsp Granulated Sugar
- 1 tsp Freshly Cracked Pepper
Instructions:
- Make a paste by mixing bread crumbs, milk, cream, egg, salt, pepper, allspice, and parsley. Set aside.
- Now in a pan, heat butter and oil and sautee the chopped onions and minced garlic until the onions are translucent and the raw smell of the garlic is not present.
- Now add this mixture to the ground meat and the paste prepared earlier. Combine them well using a wooden spoon.
- If time permits keep the mixture stay in the fridge, covered for half an hour so that all the ingredients are incorporated well.
- Now make plum-sized balls out of the meat mixture and deep fry them, on med low flame, for 15-20 turning them around after the first 5 minutes of cooking for every 2-3 minutes so that all sides are evenly cooked. **Check notes for cooking alternative.
- To make the sauce, melt the butter in a pan and add the APF*, and combine in the lowest heat setting, better off with the stove off. The heat from the pan cooks the APF*, now add both the stock water little by little and keep stirring so that lumps are not formed.
- Pour in the heavy cream and sauces (soy sauce and Worcestershire sauce - refer notes)
- Now add a pinch of sugar to balance out all the saltiness and a dash of freshly cracked black pepper.
- Now bring the sauce to a boil on medium-high heat, then bring the heat to a simmer and add the meatballs and let them cook for 5 minutes until the sauce has thickened.
Add chopped parsley and serve along/overmashed potatoes, egg noodles, spaghetti, etc. Enjoy!
