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)
- 75g breadcrumbs
- 400ml hot beef stock
- 150ml double cream
- 2 thin slices butter
- Black pepper/ salt
- Juice of half a lemon
- Olive oil
- 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 1 and half tbspn size). Roll them into balls and place in the fridge.
- 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 10 -15 minutes.
- Take the pan off the heat and stir in the rest of the fresh parsley and chives and season with some black pepper.