We’re all familiar with a visit to Ikea. Stealing a recipe from their Swedish bistro may be kind of cheap but I love them! It was here that I first had Swedish meatballs! And it appears that I am not the only one. The canteens are completely packed out on a Saturday afternoon, I suspect just there for the meatballs.
These meatballs are cooked in a creamy broth with nutmeg and parsley. Serve with some potatoes or veg on the side and they are a real comfort treat!
500g minced pork
Fresh parsley (finely chopped)
Handful of chopped chives
1 egg (beaten)
2 shallots (peeled and finely chopped)
2 cloves garlic (peeled and crushed)
400ml hot beef stock
150ml double cream
2 thin slices butter
Juice of half a lemon
Add the meat, half of the parsley and chives, breadcrumbs, shallots and egg to a large mixing bowl. Mix well and then form small patties (about 2 tbspn size). Roll them into balls and place in the fridge 20 minutes.
Heat a large frying pan with 1 tbpsn olive oil. Once hot add the meatballs and cook on each side just just a couple of minutes. Plate up the meatballs but leave the pan on the heat. Add the garlic to the pan and then the stock, lemon juice and cream. Mix well.
Place the meatballs back into the pan and leave to cook for around 6- 7 minutes.
Take the pan off the heat and stir in the rest of the fresh parsley and chives and season with some black pepper.
For more great recipes check out A Modern Rose Website!