Swedish meatballs are often made from a combination of beef and pork, where the beef contributes to leaner meatballs and the pork to juicier ones. In southern Sweden, pork is often used, while in northern Sweden, beef is used more. Breadcrumbs that have been soaked in liquid are also a common ingredient.
History of the meatball
The word "meatball" was first used in 1755 in Cajsa Warg's cookbook [1]. Meatballs began to become popular in Sweden during the mid-19th century thanks to meat grinders and wood-fired stoves. Previously, meatballs were called "frikadeller", which today refers to meatballs cooked in soup or broth. The Swedish Institute tweeted in 2018 that Swedish meatballs are based on a recipe that King Karl XII brought back from the Ottoman Empire. However, this claim lacks historical evidence, but there are theories that King Karl XII brought back new food habits from the Ottoman Empire to Sweden.
International meatballs
Variations Meatballs in different forms exist in many cultures with different seasonings. Examples of international variations are Mexican Albóndigas, Turkish Köfte, Japanese Chicken Tsukune and Balkan Ćevapi.
How are meatballs served?
Traditionally, Swedish meatballs are served with potatoes, cream sauce, pickled cucumbers, and lingonberries, and they are a common dish on the Swedish Christmas & Easter table.
Recipe for Swedish Meatballs
Ingredients
- 500g mixed ground meat (pork and beef)
- 1/2 deciliter breadcrumbs
- 1 deciliter milk
- 1 egg
- 1 yellow onion
- 1 tsp salt
- 1/2 tsp black pepper
- butter
Instructions
- Mix breadcrumbs with milk and egg in a bowl.
- Let the mixture soak for a couple of minutes.
- Grate the yellow onion with the coarse side of the grater.
- Add the ground meat and grated onion to the bowl, add salt and black pepper.
- Mix well. Form small balls with moistened hands.
- Heat a frying pan and add butter, fry the meatballs until they are cooked through.
Photo by Clark Douglas
