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Saturday, December 7, 2013

Köttbullar med Potatismos (Swedish meatballs with mashed potatoes)

The one and only. I would bet this is the most well-known meal of Swedish cuisine, thanks to a certain furniture store who popularized it ;).
But the superstar status of these meatballs is fully deserved, as you might already know if you tasted them. A bit spicy from the touch of allspice, served with gravy and pillowy mashed potatoes and just a tablespoon or two of lingonberry preserves or jam. Absolutely delicious :). 
Recipe source(s): English or Romanian.

Last year: Onion-Gouda-bacon fritters.
Two years ago: Turkey fillet with chestnuts.
Three years ago: French onion soup with oregano, toast and emmentaler

Ingredients (serves 2):

For the mash:
  • 600 g potatoes
  • 1 slice of butter
  • 100 ml cream
  • salt and pepper to taste

For the meatballs:
  • 500 g ground meat (pork and beef mix)
  • salt and pepper to taste
  • 1 slice of stale white bread, crustless
  • 2-3 tablespoons liquid cream
  • pinch of ground allspice
  • 1/3 of a small yellow onion, minced

For the sauce:
  • 1 tablespoon flour
  • 1 cup (250 ml) beef stock
  • 200 ml cream
  • salt and pepper to taste

  • 3 tablespoons oil to fry
  • some lingonberry preserves to serve (about 1 large tablespoon per serving) (cranberry works fine too)

First of all, don't be put off by the seemingly large list of ingredients. You'll see it's very easy to make.
Make the mashed potatoes by peeling and boiling them and then mixing the other ingredients in them while they're hot. Set aside and keep warm.

Then get to the meatballs.
Get the bread and finely chop it with a knife or crumble it into a large bowl. Soak it with the liquid cream and add the finely minced onion. Also add the salt, pepper and allspice. Mix well.

Also add the ground meat on top:

Mix well into an even mass. Form little meatballs with your hands and put them on a separate plate. Resist the temptation to shape them too large (in order to finish faster), 'cause they'll be a little ungraceful. When all the meat mass has been transformed into meatballs, heat some oil into a large frying pan and begin to fry them:

Use medium heat and turn them patiently on all side 'till they all brown nicely. If the pan gets too overcrowded, remove some of them to a plate. Don't add more oil, the meat will leave juices and the pan won't get too dry.
When all the meatballs are fried, add the beef stock and the flour in the pan and mix well (return all the meatballs in the pan in case you removed some at some point). Keep stirring and cooking until the sauce thickens (2-3 minutes). Add the cream, season with salt and pepper and cook for 2-3 minutes more.

Divide the potato mash between serving plates. Also divide the meatballs and the sauce next to the mash. Add some lingonberry preserves too and it's done, dig in! :)

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