You can’t talk about Swedish cooking without mentioning meatballs.
It doesn’t get any more Swedish than this.
Contents
Introduction
Swedish meatballs are a beloved traditional dish in Sweden and have won hearts all over the world with their unique flavor and charm.
The history of Swedish meatballs dates back to the 18th century, when they were first mentioned in Cajsa Warg’s 1754 cookbook. Since then, they have become one of the most iconic dishes from Sweden and have spread all over the world. Today, you can find Swedish meatballs on menus in restaurants around the world.
History
Meatballs are one of the most famous dishes in Sweden and are part of the Swedish national diet. Meatballs are a culinary tradition that dates back to the mid-19th century, when meat grinders and wood stoves became more common in Swedish homes.
Before meatballs became popular, they were called frikadeller, which in modern parlance refers to meatballs cooked in soup or broth. There are many theories about how meatballs became such an important part of Swedish food culture, but no one knows for sure where they originated.
One theory is that meatballs originally come from Turkey, where they are called köfte.
(Köfte is more reminiscent of Swedish Wolverines)
Turkish meatballs are made from lamb or beef and seasoned with cumin and coriander. When Turkish traders came to Sweden in the 17th century, they may have introduced meatballs to the Swedes.
Another theory is that meatballs come from Germany, where they are called frikadeller. Meatballs are made from minced pork and are traditionally served with mashed potatoes and red cabbage. German immigrants may have brought the recipe to Sweden in the 19th century.
Whatever their origin, meatballs are one of the most beloved dishes in Sweden and are a must on many Swedish dinner tables. Meatballs are usually served with mashed potatoes, brown sauce and lingonberry jam. But there are also many other ways to serve meatballs, such as in a sandwich or as part of a buffet.
International influence and popularity
As well as being a symbol of Swedish food culture and a dish that is found in all sorts of contexts and on different holidays.
This is how Swedish meatballs have gained international popularity. Restaurants around the world have included them on their menus, and many people in other countries have discovered and fallen in love with this Swedish delicacy. Swedish meatballs have become a global sensation and have helped put Swedish food culture on the world map.
Ingredients in Swedish Meatballs
When it comes to Swedish meatballs, it is important to use the right ingredients to get the perfect taste and texture. Here are the three main ingredients you need to make Swedish meatballs: meat, spices and binder.
Meat
Traditionally, minced beef or a mixture of beef and pork is used to make Swedish meatballs. It is important that the meat is fresh and of high quality to get the best flavor. You can choose to grind the meat yourself or buy it pre-ground. If you grind it yourself, make sure you use a meat grinder with fine cutters to get a nice texture to the minced meat.
Spices
Meatballs are known for their seasoning, which gives them their characteristic taste. The most common spices used in Swedish meatballs are salt, black pepper and nutmeg. Other spices that can be used include white pepper, ginger, cardamom and allspice. It is important to use the right amount of spices to get the perfect balance of flavors.
Binders
Binders are used to hold the meatballs together and give them the right consistency. The most common binder is breadcrumbs soaked in milk. Other binders that can be used include potato flour, wheat flour or eggs. It is important not to use too much binder, as this can make the meatballs dry and tasteless.
In conclusion, it is important to use the right ingredients when making Swedish meatballs to get the best taste and texture. Use fresh and high quality meat, choose the right spices and use binders in moderation.
About the recipe
This is a recipe for classic Swedish meatballs, originating from Leif Mannerström himself.
There are of course a lot of other ways to make meatballs, more on these variations in other recipes.
Svenska Köttbullar
Equipment
Ingredients
- 400 gram Nötfärs
- 400 gram Blandfärs
- 1 dl Gräddmjölk (50/50)
- 1 dl Ströbröd (kan även ersättas av blötlagd baguette för mer smak)
- 1 st Ägg
- 0,5 dl Vatten
- 2 st Potatis (medelstora kokta potatisar)
- 2 st Gul lök (små lökar)
- 1 msk Farinsocker
- 3 msk Ansjovisspad
- 2 msk Koncentrerad kalvfond
- 2 msk Kinesisk soja
- salt och nymalen vitpeppar (efter smak)
- smör till stekning
Instructions
- Rör ihop gräddmjölken, ströbrödet, ägg och vatten till en lös smet. Låt dra i cirka 10 minuter.1 dl Gräddmjölk, 1 st Ägg, 0,5 dl Vatten, 1 dl Ströbröd
- Skala lökarna, riv en av lökarna på ett rivjärn, finhacka och stek den andra gyllenbrun.2 st Gul lök
- Mosa sönder den kokta potatisen med en gaffel.2 st Potatis
- Blanda ihop alla ingredienser till en smidig smet, smaka av med salt och nymalen vitpeppar.400 gram Nötfärs, 400 gram Blandfärs, 1 msk Farinsocker, 3 msk Ansjovisspad, 2 msk Koncentrerad kalvfond, salt och nymalen vitpeppar, 2 msk Kinesisk soja
- Forma runda små köttbullar av cirka 25 g styck och stek gyllenbruna i smör.
Notes
- Potatis eller potatismos
- Brunsås eller gräddsås
- Rårörda lingon
- Saltgurka
