I posted my grandma’s meatball recipe a couple of months ago (you find it here). I have followers who asked for the typical Swedish meatball dish. Here it is! The most traditional combination with meatballs is with mashed potatoes, a salty creamy sauce based on all the tastes coming from the meatball gravy and then pressed cucumbers and lingonberries. A perfect combination!
Ingredients (4 pers):
- Swedish meatballs (find my recipe here)
- 4 tbs lingonberries
- 2 lb potatoes
- 2 tbs butter
- 3/4 cup organic half & half (cream and milk)
- meatball gravy
- 1 tbs butter
- 1 tbs all purpose flour
- 1 tsp Japanese soya sauce
- 1 cube beef broth
- 1/2 cup organic half & half (cream and milk)
- 1/2 cucumber
- 1/2 tsp salt
- 2 tsp parsley, finely chopped
- 1/2 cup water
- 4 tsp spirit vinegar (5%)
- 2 tsp granulated sugar
Start with preparing the meatballs, recipe here, and the pressed cucumber.
Cut the cucumber is thin slices. I use a cheese slicer which makes perfectly thin slices. Put the cucumber slices on a plate and sprinkle over the salt. Leave the cucumber on the plate for 30 minutes. Thereafter, pour off the liquid from the plate. Put the slices cucumbers in a suitable jar. Sprinkle the chopped parsley over the cucumbers. Mix the water, vinegar and sugar in a bowl and stir until the sugar is dissolved. Pour the mixture into the jar so all cucumber slices are covered.
Wash and peel the potatoes. Boil the potatoes in salty water under lid for 20 minutes. Pour the hot water out. Heat the milk and butter. Mash the potatoes and add carefully the milk and butter mix into the potatoes under stirring. Season with salt and ground nutmeg.
After you are done with the meatballs, take the pan from the heat but save the gravy from the meatballs. Use a saucepan and add the butter. When the butter has melted, add the flour and stir until mixed. Continue to stir and add the milk/cream and the crumbed beef broth. Drain the meatball gravy before adding into the sauce. Give the sauce a final touch with the soya sauce.