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Köttbullar med Potatismos (Swedish Meatballs with Mashed Potatoes)

In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves. . From Saveur. SERVES 6 (See also Meatballs)

4 lb. (about 5 large) russet potatoes, peeled and cut into 1″ chunks
2 ¼ cups heavy cream
14 tbsp. unsalted butter, cubed
Kosher salt and freshly ground black or white pepper, to taste
2 slices (about 3 oz.) crustless white bread, torn into small pieces
12 oz. ground pork
12 oz. ground beef
¼ tsp. ground allspice
1 egg, lightly beaten
½ small yellow onion, minced
3 tbsp. flour
3 cups beef stock
Lingonberry preserves, for serving

Make the mashed potatoes: Place potatoes in a 4-qt. saucepan and cover with water by 1″; bring to a boil over high heat, and cook until potatoes are tender, about 15 minutes. Drain potatoes and pass through a ricer or food mill set over a bowl; set aside. Meanwhile bring 1 ½ cups cream and 12 tbsp. butter to a boil in a 1-qt. saucepan; pour over potatoes and whisk until smooth. Season with salt and pepper, and keep warm until ready to serve.

Make the meatballs: Place ½ cup cream and bread in a small bowl; let sit until soft, about 5 minutes. Transfer to a large bowl along with pork, beef, allspice, egg, and onion, season with salt and pepper, and mix until evenly combined. Shape mixture into about thirty 1-oz. balls, about 1″ in diameter. Heat remaining butter in a 12″ skillet over medium heat; working in batches, add meatballs and cook, turning as needed, until browned all over and cooked through, about 12 minutes. Using a slotted spoon, transfer meatballs to a plate and set aside.

Return skillet to medium-high heat. Add flour, and cook, stirring, until smooth and light brown, about 4 minutes. Whisk in beef stock until smooth, and then bring to a boil; stir in remaining cream and return meatballs to gravy. Reduce heat to medium, and cook, stirring gently, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and gravy over mashed potatoes and garnish with a generous dollop of lingonberry preserves.

Swedish Meatballs

From: http://www.bonappetit.com
SERVES 6-8

1 cup fresh breadcrumbs
2 1/3 cups low-salt beef stock, divided
4 tablespoons unsalted butter, divided
1 cup minced onion
2 thick slices bacon, minced
1 pound ground beef
3/4 pound ground pork
3 large eggs, lightly beaten
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons sour cream, whisked

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 Tbsp. butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp.

Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 Tbsp. measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 Tbsp. butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 Tbsp. butter between batches, brown meatballs on all sides, about 6-8 minutes per batch.

Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from pot.

Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

Swedish meatballs

This is a basic recipe from which to start experimenting with herbs and spices.
This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. SERVES: 6

30g porridge oats
150ml chicken stock
400g beef mince
250g pork mince
1½ tsp salt
1 egg
1 small onion, grated
1 tsp ground allspice
½ tsp ground black pepper
½ tsp ground white pepper
2½ tbsp plain flour
1 tbsp unsalted butter, plus extra, if needed
1 tbsp olive oil
1-2 tbsp single cream
dash Worcestershire sauce

In a bowl, soak the oats in the stock for a few minutes. Blitz the beef, pork and salt in a food processor until combined.

Stir the egg, onion, spices and 1½ tbsp flour into the oats, add to the food processor, then briefly whizz into the meat. Rest in the fridge for 20-25 minutes.

Fry a little of the mixture to check the seasoning; adjust accordingly. Using damp hands, shape the mixture into 30 meatballs, roughly 2.5cm in diameter.

Preheat the oven to 140C, gas mark 1. Melt the butter and oil in a frying pan. Fry the meatballs in batches, for 10 minutes each, ensuring there's room for them to move around in the pan. Keep them warm in the oven while you cook the rest.

Once all the meatballs are in the oven, make the gravy. There should be at least 1 tbsp fat left in the pan; if not, add a knob of butter and heat until foaming. Whisk the remaining 1 tbsp flour into the fat, then add a splash of water and whisk again as you bring to the boil. Whisk in more water until you have a thick gravy, then add a splash of cream and Worcestershiresauce; season. Stir in the meatballs, garnish with dill, if liked, and serve with mashed potato and cranberry sauce, if liked.