Swedish Meatballs
Although not explicitly listed as the 'best,' Swedish meatballs are a popular and often requested dish at restaurants offering Swedish cuisine. It's likely Avalon Restaurang offers their version of this classic.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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While often associated with IKEA and contemporary Swedish cuisine, the origins of Swedish meatballs are debated. Some suggest they were inspired by Turkish kofta recipes, possibly introduced to Sweden by King Charles XII in the early 18th century after his exile in the Ottoman Empire. Others believe they evolved organically from traditional Swedish meat preparations.
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Swedish meatballs, or 'köttbullar' in Swedish, are deeply ingrained in Swedish culture, representing a comforting and family-friendly meal often enjoyed during holidays and celebrations.
Everyday Meal and Celebration Food
Swedish meatballs are both a staple in everyday Swedish homes and a popular choice for festive occasions like Christmas (Julbord) and Midsummer celebrations. They are often served with mashed potatoes, lingonberry jam, and pickled cucumbers.
IKEA's Influence
IKEA's global presence has significantly contributed to the popularity of Swedish meatballs worldwide, making them one of the most recognizable Swedish dishes. The IKEA version, while often simplified, has introduced many people to the flavors of Swedish cuisine.
Family Tradition
Recipes for Swedish meatballs are often passed down through generations, with each family having its own unique variation and preferred ingredients.
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Swedish meatballs boast a savory and subtly sweet flavor profile, enhanced by creamy and rich gravy.
The meatballs themselves are typically made with a mixture of ground beef, pork (or veal), breadcrumbs soaked in milk or cream, finely chopped onion, and spices like allspice, nutmeg, and white pepper. They are pan-fried or baked until golden brown and then simmered in a creamy gravy made from pan drippings, beef broth, cream (or milk), flour for thickening, Dijon mustard for a touch of tang, and sometimes a hint of soy sauce for umami. The allspice and nutmeg provide warmth and characteristic Swedish flavor.
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Don't Overwork the Meat
Overmixing the meat mixture will result in tough meatballs. Gently combine the ingredients until just mixed.
Use Breadcrumbs Soaked in Milk/Cream
Soaking the breadcrumbs in milk or cream before adding them to the meat mixture keeps the meatballs moist and tender.
Brown the Meatballs Well
Browning the meatballs before simmering them in the gravy adds depth of flavor to the dish.
Adjust Gravy Consistency
If the gravy is too thin, whisk in a cornstarch slurry (cornstarch mixed with cold water) or a beurre manié (equal parts butter and flour). If it's too thick, add more broth or cream.
Lingonberry Jam is Key
Do not skip the Lingonberry jam. The tartness helps cut the richness of the cream sauce.
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