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Ikea Köttbullar (Meatballs) with Cream Sauce

This recipe was taken from IKEA’s Real Swedish Book, via
http://www.ikea-friends.com/corner/recipe-meatball.shtml
See also Meatballs

250g minced beef
250g minced pork
1 egg
200-300ml cream and water (or milk and water)
2.5 tbsp finely-chopped onion
50ml unsweetened rusk flour (I think this means toasted/golden fine breadcrumbs)
2 cold boiled potatoes
4-5 tbsp butter, margarine or oil
Salt and pepper

Heat the onion till golden in a couple of tablespoons of lightly browned butter.

Mash the potatoes and moisten the rusk flour in a little water. Mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice.

Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board. Fry slowly in plenty of butter.

Note: Reports suggest this mix is a litte wet - so watch the liquids. I'll report back once I've tested this :)

cream sauce

100ml cream
200ml beef stock
2 tsp Soy sauce (to taste)
1 tbsp white flour
Salt & white pepper, to taste

Swirl the boiling water or beef stock in a pan.
Add cream and thicken with white flour if preferred.
Season well with salt and pepper.
Serve the meatballs with the sauce, freshly boiled potatoes, uncooked lingonberry jam and salad.

Meatball casserole with apples

Also from http://www.ikea-friends.com/ Serves 4

30 - 40 ready made meatballs
3 apples
4 potatoes
400g white cabbage
1 tsp sugar
1 chicken or beef stock cube
300ml cider
allspice & salt, to taste

Peel the potatoes, roughly slicing both them and the cabbage. Peel and de-core the apples and cut them into segments. Heat the potatoes and cabbage in a little butter. Add the sugar and continue heating until the mixture colours a little. Add the segments of apple and heat for another minute or so. Add the cider and stock cube. Add salt and allspice to taste and cook for about 5 minutes. Fry the meatballs as per the instructions on the packages. Add them when ready and cook for another 5 minutes. Serve the casserole in deep plates and with a crispbread

Wallenberg Meatballs

From: Kaari Jae <kaari@hem1.passagen.se> (from Rutiga Kokboken by Ica Forlaget 1980 edition)
The original recipe was made by Amalia Wallenberg who was married to Marcus Wallenberg (and yes related to Raoul Wallenberg). Amalia was the daughter of a famous Swedish doctor called Ch E Hagdahl who was also interested in cooking and published one of the Swedish cuisine's most famous cookbooks & is also called the father of Swedish Smorgasbord (among other things). This is of course not a food for anybody in a diet but the taste is sooooo good!!

400g ground veal
200ml double cream
4 egg yolks
1 tsp salt
dash of pepper

Mix the ground veal with the cream a little at the time. Add the egg yolks one at the time an mix thoroughly before adding the next. Add finally salt and pepper. Form  not too small meatballs and fry them in butter until done. Serve with mashed potatoes (made with egg yolks and cream and butter) and boiled asparagus and green peas.

"Ordinary" Swedish Meatballs

From ICA Rutiga kokboken ed 1980, via Kaari (as above)

4 tbsp breadcrumbs
200ml water
1 tsp salt
a pinch of white pepper
400g ground beef (or ground pork or combination of both, or veal)
1 egg
3 tbsp finely chopped onion, optional

Mix breadcrumbs and water. Add salt and pepper and let soak about 10 minutes. Add ground meat and the egg. Mix all together. Form meatballs with a spoon or use your hands. Fry the meatballs in butter and serve with gravy, mashed/boiled  potatoes and lingonberry jam.

And since the subject is dealing with ground meat, the cookbook also points out that you can also make a meat loaf using the same basic recipe. Just form a loaf of the meatball mixture and place it in an oven pan. Place the form in the oven (175C) and bake about 45 minutes. Baste with the meat juices formed in the bottom of the pan a couple of times during baking.