Swedish Meatball


I used to love meatballs, don't take me wrong, I still like them very much. I love all the dishes that include meatballs, but there is one that will be in my heart forever. The  meatballs I used to call Albondiga, back when I was around 9 years old, but I will leave that one for another time. I am here to make today the famous Swedish meatballs, the ones that many kids and fathers like , with a fresh aroma of Dill and a Mushroom sauce, perfect to drape over any noodles or to moist those perfect mashed potatoes. They also serve it with the Lingonberry, but this can be easily replace or just visit Ikea and get a bottle. They are a tart sweet berry that goes perfect with this dish.

You can enjoy at Ikea a great plate of Meatballs and mashed Potatoes, I still remember the first time I went to Ikea. Marcela, my daughter, crying sadly because she did not made it in Small Land, she was already to tall. At the beginning Ikea was not my cup of tea, but the meatball draw me back there again, they are a fair dish, specially if you have little kids and want to avoid the regular fast food chains when you are tire of cooking.

1 lb Grounded Beef 
2 Eggs
1/2 Cup Panko
1/2 tsp Sage, dry
1/2 tsp Parsley, dry
1/4 tsp Freshly Ground Pepper
1/4 tsp White Pepper
Sea Salt, to taste
2 Tbsp Butter
8 oz of Cremini Mushrooms, Sliced
1/2 Cup Akvavit 
1 Cup Thick Bechamel (From Scratch or Store Bought)
1 Cup Dark Brown Stock
3 small Dill Springs (about 1 Tbsp), or use dry to taste.
Freshly Ground Pepper, to taste

  1. In the bowl of your mixer, place all the first part of the ingredients. Mix to combine, when done, stop the mixer. Heat a small frying pan and drop a little bit of your mix beef, we do this to taste the season of your meat. taste and re season if need it.
  2. When the beef is to your taste, proceed to shape your meat balls to the size you like. Place some oil on your hands and rub them with it. This will help with the stickiness. Have ready a bowl with flour to pass each meatball through the flour; then place the meatballs on a sheet pan. Take to a 400*F oven, until they are cook. About 10 to 15 minutes.
  3. Heat a shallow pot pan, add the butter, when the butter is bubbly add the mushrooms and saute them (You might have to do this on 2 or 3 batches, because you do not want to over crowd the pan); when all the mushrooms had been sauteed, add the Akvavit and flambe. Remove and reserve half of the mushrooms (with all the liquid). And the other half (the part with no liquid), place those on a food processor and pure them.
  4. On the Same pot, add the bechamel, the dark stock, and the pure mushrooms, mix with a whisk. When the mixture starts boiling add the saute mushroom (include all the flambe liquid), add minced dill (if using dry add little at the time and taste).
  5. Taste the sauce, re adjust with salt and pepper. Place all the meatballs on the sauce and turn off. reheat the meatballs and sauce and serve.

My Notes

  • If you do not find Akvavit; buy a good vodka and infuse a cup of the vodka with the following: Dill, Caraway, Cardamon, cumin, anise, fennel, grains of paradise and lemon peel. Before infusing; proceed to toast all the seeds, (make sure not to use any of the seeds in its grounded version, use whole). While they still warm, drop them in a glass bottle, push in the dill and lemon peel and add the vodka and one more ingredient, oak wood chips.                                      For 2 Cup of Vodka to use, add 1/2 tsp of all the seeds, but 1 tsp of caraway. 1 spring of dill and the skin of 1 lemon, 4 small chips of Oak Wood-chips. This maceration needs to be in a close bottle for at least 1 week before using or drinking.
  • Easy fix, buy the pre made meatballs, either from Costco or from Ikea. 



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