Jamie Oliver's Swedish Meatballs

16
Ingredients

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #17764

March 06, 2015

Categories: Ground Beef, Scandinavian Fathers Day, Game/Sports Day, Sunday Dinner, more

recipe by:
Marramamba

"From British chef Jamie Oliver's trip to Scandinavia, a delicious version. Allow 1 hour for the meatballs to firm before cooking."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (379.8 g)
Calories 520.1
Total Fat - 26.9 g
Saturated Fat - 10.5 g
Cholesterol - 186.7 mg
Sodium - 503.9 mg
Total Carbohydrate - 28.6 g
Dietary Fiber - 2.7 g
Sugars - 8.8 g
Protein - 41.8 g
Calcium - 74.2 mg
Iron - 4.6 mg
Vitamin C - 19.5 mg
Thiamin - 0.6 mg

Step 1

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.

Step 2

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.

Step 3

When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.

Step 4

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 lingon berry 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.

Step 5

Serve your meatballs – eight 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.