There are lots of recipes out there for Swedish Meatballs - and a lot of them involve cream - creamy sauce, and cream in the actual meatballs. I liked the look of this recipe - it was another of Valli Little's - so I knew it was going to be easy!! Easy it was, and very tasty too!!
400g pork mince
1 onion, grated
1 1/4 cups fresh breadcrumbs
1/2 tsp allspice
1/4 tsp ground cloves
pinch of nutmeg
1 tbs olive oil
20g unsalted butter
150ml beef stock
2 tbs brown sugar
Cranberry sauce, sour cream, boiled potatoes, baby cos leaves to serve.
Place the mince, egg, onion, breadcrumbs and dry spices in a food processor, season with salt and peppe and process to combine.
With damp hands, form the mixture into 24 walnut sized balls. Place the meatballs on a baking trap that has been lined with foil. Cover with plastic wrap and chill in the fridge for 15 minutes to firm up.
Heat the oil and butter in a frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes, or until golden. Remove from the pan and set aside.
Wipe the frypan clean, then add the stock and sugar. Cook over medium-low heat, stirring, for 3-5 minutes, or until syrupy.
Return all the meatballs to the pan and warm through, coating the meatballs in the glaze, for a further 1-2 minutes until warmed through.
Serve the meatballs with cranberry sauce, sour cream, potatoes and lettuce.
Note: I wanted to serve 6 so I increased the mince to 1kg and doubled all the other ingredients. This gave me 60 meatballs!!! This is a lovely dish - I did end up with some left over meatballs, which I planned to turn into a pizza - but "Precious" had other ideas - she liked them so much she devoured them the next day before I could get to them!!! Had to come up with Plan B for the Pizza!!!
HINTS: What I did was use the food processor for all the processes. I made the breadcrumbs first, put them to one side, then used the food processor to finely chop the onion. Then added back the breadcrumbs and all the other ingredients, and processed. This makes for very easy preparation!!
This dish would make a lovely "appetiser" dish - just serve on a platter with bowls of cranberry sauce and sour cream (or even combine the sour cream and the cranberry sauce!!!).