MEATBALLS
JAMIE’S SWEDISH
Jamie enthuses: “Stockholm is the Venice of the North. It’s the perfect
city...in the middle of the city you get dudes, restaurateurs, chefs,
fishing for wild salmon that they are serving for dinner that night.”
Here is his twist on THE defining Swedish classic...
// 15
E
ven people who don’t know much about Swedish food will
probably at least have heard of, or tried, the great dish that is
Swedish meatballs – especially since Ikea took over theworld (I’ve
been told they sell loads of these in their cafeterias). Paired with
mash and warm lingonberry sauce, they make a perfect meal: tasty,
comforting, with a hint of sweetness. If you’ve got a load of people
coming for dinner you could make a batch or two of these and let
everyone help themselves.
These meatballs are easy to make; just make sure you’ve got a wide
casserole type pan. It will make your life easier and you’ll use it all the
time, so it’s worth investing in.
Set aside a few of the herbs, then put the rest into a large bowl with
the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch
of salt and pepper, then get your clean hands in there and scrunch
and mix it well. Divide the mixture in half, then pat and roll each half
into a sausage shape. Cut each one into 15 equal pieces, then wet
your hands and roll 30 little balls. Keep wetting your hands as you go
so you get nice round elegant meatballs. Put them on a large oiled
tray, then cover with clingfilm and pop into the fridge for 1 hour to
firm up.
When you’re ready to cook, put your largest pan on a medium heat
and add a lug of olive oil. Once hot, add the meatballs and fry gently
for 10 to 15 minutes, tossing occasionally, until they are golden
brown.
Transfer the meatballs to a large plate. Spoon away any excess fat
from the pan, then add the lemon juice, a splash of stock, the flour,
the cream, a heaped tablespoon of lingonberry or berry jam and a
good pinch of salt and pepper. Bring to the boil, then turn the heat
down and reduce until you have a nice consistency that will cling to
the meatballs. Taste it, then season with a pinch of salt and pepper.
Return the meatballs to the pan and move them around so they get
coated in the sauce.
Serve your meatballs – 8 per person is about right – drizzled with any
lovely sauce left in the pan and with a few spoonfuls of warmed-up
jam on top. They’ll go brilliantly next to mashed or crispy potatoes,
or even rice, but personally, I love these on top of smashed celeriac
mash. Sprinkle over your reserved chopped herbs and tuck in!
SERVES 4–6
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FOR THE MEATBALLS
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A HANDFUL OF MIXED FRESH HERBS,
SUCH AS DILL, FLAT-LEAF PARSLEY
OR CHIVES, ROUGHLY CHOPPED
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300G MINCED PORK, THE BEST
QUALITY YOU CAN AFFORD
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300G MINCED BEEF
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1 LARGE EGG, PREFERABLY
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FREE-RANGE OR ORGANIC
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100ML MILK
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75G DRIED BREADCRUMBS
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1 TEASPOON GROUND ALLSPICE
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SEA SALT AND FRESHLY GROUND
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BLACK PEPPER
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OLIVE OIL
FOR THE SAUCE
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JUICE OF HALF A LEMON
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300ML BEEF STOCK, PREFERABLY
ORGANIC (IF USING A STOCK CUBE,
HALF IS ENOUGH)
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1 TABLESPOON PLAIN FLOUR
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60ML DOUBLE CREAM
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1 X 200G JAR OF LINGONBERRY,
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CRANBERRY, BLACKBERRY OR
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BLACKCURRANT JAM, TO SERVE
“IT’S THE MOST PERFECT COUNTRY.
BUT DON’T TRY AND KEEP UP WITH
THE SWEDISH WHEN DRINKING
BECAUSE THEY ARE HARDCORE.”
JAMIE OLIVER
