Swedish meatballs recipe a la Lady and the Tramp

 

By Lars-Erik Published December 14 2011  
This is a take on the classical Lady and the Tramp dish with Swedish meatballs  
4.5 stars based on 15 reviews 
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: About 4 portions

Ingredients:
4 portions of spaghetti: 40-500 g  
Swedish meatballs: 500 g
 
Sauce
Crushed or chopped tomatoes: 2 cans, 400g  
Chillisauce: 2 tablespoons  
Shallots: 2 pcs  
Garlic: 2 cloves  
Salt: 1 teaspoon
 
Spices
Black pepper: a pinch freshly ground  

Sugar: 0.5 teaspoons  

Basil, or oregano, fresh and finely chopped: 2 tablespoons  

Instructions:

1. Cook the spaghetti according to the instructions on the package
2. Mix in all the sauce ingredients except the basil in a pot and cook uncovered for 10-15 minutes. Add the swedish meatballs and let them simmer until they are warm through.
3. Add the basil just before serving.
4. Serve with some salad and bread as an accessory


Don't forget to check my other Swedish Meatballs Recipes in the menu to the right! 


Best regards
Lars-Erik M

Sedish meatballs recipe with potaoes

Swedish metballs with some potatoes.
Here's a recipe for Swedish metballs with some potatoes.

1 finely chopped onion
1 tablespoon of butter
200g of boiled potatoes
1 cup of water
1 egg
1 spoon of Scanian mustard
1 teaspoon salt
A pinch of black pepper
8-10 allspice, ground in a mortar
450g minced meat.
0.5 cup of finely chopped parsley
Butter for frying

Fry the chopped onion in butter for about 5min without adding any color. Set aside and let it cool.
Grate the boiled potatoes and mix with the fried onions, water, egg, mustard, salt and both peppers.
Stir in the parsley and the minced meat, make sure you mix it all well.

By now I think you all know that adding some water to your hands makes it easier to roll the Swedish meatballs.
So form little balls and fry on medium heat until nicely colored  all over.

Serve with mashed potatoes, gravy, lingonberries, pickled cucumber, or even eat them cold.

Recipe for Scanian Mustard.

/ Lars-Erik M

Scanian mustard recipe

Scanian mustard recipe
Since in the last Swedish meatball recipe I included Scania mustard, I thought I should give ju a recipe for that too.
In the old days, it was family tradition that the father of the house prepared the mustard. It was actually, generally speaking, the only time he took part in the cooking chores. But things have changed since then.
Be sure to include brown mustard. It's one of the prerequisites for Scanian mustard.




Traditionally they crushed the seeds with a heavy bullet in a mortar and added drops of water until it reached the right texture. This took quite a long time, so my suggestion is that you use the modern approach with a food processor.

Ingredients
0.5 cup Brown mustard seeds
0.5 cup Yellow mustard seeds
1.5 dl Water
1 tablespoon Vinegar
2 tablespoons granulated sugar or honey
0.5 dl cooking oil
1 teaspoon salt

This will give you approximately 3 cups of mustard

Mount the steel knife in the food processor and pour in the water and mustard seeds in the mixing bowl. Let the machine run for 3-5 minutes until the yellow mustard seeds gives the mustard
a creamy texture. The brown mustard seeds are left as small grains.

At the end, add the rest of the ingredients. Vinegar, salt, sugar or honey, salt and oil.

The freshly made Scanian mustard is stronger/hotter than one that is left to set for a couple of days.

/Lars-Erik M

Mulled Wine, the fast way.

Mulled Wine, the fast way.

You know, spiced wine has been used for ages as a health drink. Even in ancient times they spiced their wine and served it hot. But that long ago it was probably an attempt to cover up the sour taste of a wine that's starting to go bad.

Today we'll make a simpler version. We won't ferment the mulled wine this time so you can have it ready in 30min.

1 bottle of red wine. Like a Rioja or a Navarra
1 dl liquor, like eau de vie, cognac, calvados, brandy or similar.
15 cloves
3 cinnamon sticks
1 teaspoon crushed cardamom
1 small piece of fresh peeled ginger, or 3 pinches of ground ginger.
2 pieces of Seville orange peel. (Bitter orange)
2 cups granulated sugar

This is how you make the mulled wine
Mix everything in a sauce pan. You don't need to add all the spices, if there's one you can't get a hold of or one you don't like. You'll have to test your way to a taste you like.

Heat the mixture on medium heat so the sugar dissolves. About 70-80 °C. Pick up the spices or pour through a sieve.

70-80 °C = 158-176 °F

Serve with blanched almonds and raisins. The mulled wine tastes better if you let it sit for the night with the spices still in.

A variant is to melt the sugar first, then add 1/3 of the wine and bring to a boil until the sugar is dissolved. Then lower the heat to 70-80 °C and add the rest of the ingredients. Be careful when you add the wine, it sizzles a bit. And there you go Mulled Wine!

Lars-Erik

Glögg, or Mulled wine

Recipe for Mulled Wine - the Swedish drink glögg
which I believe is called mulled wine in english speaking countries.
Some variations in different languages include Glühwein, Gløgg and Vin fiert.

What is it?
The swedish mulled wine is a christmas tradition that dates back to the Middle Ages. The word 'glögg' comes from the word 'glödga' wich essentially means to heat something up. It is first mentioned in Sweden in 1609. On the continent the custom with spiced wine was abandoned but lived on in Sweden. In the cookbook 'The Swedish chef' it is mentioned in 1837.
During 1890 the mulled wine became a Swedish christmas tradition which spread in ever widening circles. Every self-respecting wine merchant carried their own brand and blend.

How do me make Mulled wine?
5 liters of 'svagdricka'. Svagdricka is another Swedish soft drink, a little like kvass or dark small beer. 
You can also use porter beer. This will give you a richer taste and probably more alcohol in the finished drink.
5 sliced raw potatoes
1 package bakers yeast
1 bag of cloves
1 bag of cardamom seeds
1 piece of fresh ginger. About 5 cm
1 cinnamon stick
1-2 packets of raisins (500 grams)
2.5kg of sugar


Now you can either use a ten liter bucket or a demijohn. The bucket doesn't look so professional, but it works.
If you use a demijohn, add everything in and attach the water lock.
If you're using the bucket method, add everything in and cover it with plastic wrap. 
Make little holes in the plastic wrap.

Let everything stand undisturbed in room temperature for at least 3 weeks, preferably 6.
After that, siphon the glögg into clean bottles, and be sure not to get to the lees.
Heat, pour in a cup, and as a little extra, drop some raisins and chopped almonds into the cup.


Enjoy


Lars-Erik

Measurement Conversion from US to Metric for Swedish Meatballs Recipes

Measurement Conversion from US to Metric for Swedish Meatballs Recipes

This is one thing that can really confuse a lot of people, including me. Measurement Conversion from US to Metric.

I'll try to list the most common conversions used here in the recipes on Swedish meatballs.

1 dl = 0.42267 US cups.
1 dl = 0.4 metric cups.

5 dl = 2.11337 US cups.
5 dl = 2 metric cups.

1 L = 0.26417 US gallons
1 L = 0.21996 UK gallons

1 metric tablespoon = 1.01442 US tablespoon
1 metric tablespoon = 1.05585 UK tablespoon

1 metric teaspoon =  1.01442 US teaspoon
1 metric teaspoon = 1.40780 UK teaspoon

1 cm = 0.3937 in.
1 dm = 3.93700787 in.

 A nice trick I've learned is that most of these can be done with google.

Like this: Convert 1cm to inch Click the link to go to google and see what I mean.

It can be a good idea to write these down in your cookbook. That way you can easily follow any swedish meatball recipe.

Lars-Erik

Knäckebröd: the swedish meatballs recipe for crispbread

Knäckebröd: the swedish meatballs recipe for crispbread

Another of my favourites. Crispbread, or as I call them "Knäckebröd".
Since we can't live on swedish meatballs everyday.

This will take us about 1 hour and 20 minutes.
 
Ingredients for 24 pieces:
5 cups of milk
0.5 tbsp honey
0.5 tbsp golden syrup
1 teaspoon salt
1 teaspoon fennel seeds
1 teaspoon whole cumin
2 cups wheat flour
3 cups fine rye flour
7 cups graham flour
10 g fresh yeast

 
Pro Tip
Brush bread with beaten egg and sprinkle with poppy seeds or sesame seeds and black pepper, it adds that luxurious character to the bread.

Do it like this
1. Heat milk, honey, syrup, salt and spices to a maximum of 37 degrees celcius. (98.6 degrees Fahrenheit)

2. Crumble the yeast into a bowl and dissolve it in the fluid we created in step one.

3. Add a little flour at a time until you get a soft and elastic dough. Preheat the oven to 225 degrees.

4.  Let the dough rise in a bowl under a kitchen towel for about 1 hour.

5. Roll out round and wafer-thin cookies on a well floured surface and chip away at them with a fork. It's supposed to be about 24 pieces, so adjust the size accordingly.

6. Bake in the middle of the oven for 2 to 3 minutes until the bread is browned slightly, then turn the bread upside down and bake for one minute. Let them cool on a bread rack.

That's it. Enjoy with your favourite cheese or caviar.

Dont forget to check my Amazon recommendations in the right menu. Got some "knäckebröd" there

/Lars-Erik M

References to Swedish Meatballs

References to Swedish Meatballs
Just a funny share. Found some references to swedish meatballs in a couple of movies that I thought you would enjoy:

Every spacefaring race has two things in common. First, they have a food identical to what humans call "Swedish meatballs".
- GKar from Babylon 5, 2002

I've spent all day over a hot stove, making cookies and making Swedish meatballs, and for what? A man who doesn't appreciate me!
- Tiffany from Bride of Chucky, 1998

See, my mom made Swedish meatballs for dinner.
- Jason Sheperd from Big Fat Liar, 2002

This is as far as we go. No more cockamamie cigar smoke. No more Swedish meatballs there, tootsie.
- Beeks from Trading Places, 1983

Someone told me that there's also a reference in the movie "Deep Blue Sea" but I can't find it. If you know anything you can leave a note in the comments.

Regards Lars-Erik M

Swedish meatballs recipe with sage

Swedish meatballs recipe.
The most common species of sage for Swedes is probably the herb sage and ornamental plant sage steppe. The name Sage comes from the Latin word Salvare that translates to "save" and refers to the sage properties as an old medicinal plant.

I think Sage is a fantastic herb with its strong flavor. So I rolled some large meatballs, which I baked in a sage-flavored tomato sauce and topped with a thick layer of mozzarella. 
As a supplement you can make a creamy risotto.

Meatballs in sage sauce 
Servings 4

600 g ground beef
½ cup chopped sun-dried tomatoes
1 grated clove of garlic
1 teaspoon Dijon mustard
Salt and pepper

2 cans whole canned tomatoes
1 chopped onion
1 finely chopped clove of garlic
12 tablespoons red wine vinegar
A pinch of sugar
1 cup fresh sage
Salt and black pepper
2 balls of mozzarella


Preparing the meal:
Preheat the oven to 225 degrees. Fry onion in a saucepan. Add tomatoes, vinegar, sugar, cream salt and pepper. Bring it all to a boil. Reduce the heat and let sauce simmer for about 30 minutes.

Mix minced meat, sundried tomatoes, garlic, mustard, salt and pepper. Shape into 8-12 swedish meatballs and fry in a pan. Place balls in a baking dish, pour over the sauce and grate the mozzarella on top.
Set in the pan in the oven for about 15 min. 


Serve with the risotto.


Regards
Lars-Erik M

Ikea Swedish Meatballs

Swedish Meatballs recipe and Ikea

Ikea sells about 180 million swedish meatballs a year. Thats approximately 21000 / h or 5,8 / second.

If the image above is true, we'll try something different that might taste better.
Swedish meatballs recipe with cream sauce and mashed cauliflower.

Well just do this one really quick:

Minced meat

Some cream

Chopped onion wich we'll fry in butter before it goes in to the meatball batter.

A couple of teaspoons dijon mustard

1 egg.

Salt and pepper.

Mix everything up and roll som nice swedish meatballs. Fry in butter.

Put some chopped onions in the same pan as we made the meatballs. Pour in the cream and let it simmer. Add salt and pepper.

Boil the cauliflower in salted water for about 10-12minutes. Mash and mix with cream and butter.

Thats it. Your swedish meatballs are done.

/Lars-Erik M

Swedish Meatballs recipe and history of the classic from Sweden.

I’ve been in the business for several years at an amateur level. I started Swedish Meatballs to get some good recipes out on some classic Scandinavian cooking and as you all know one of the most classic foods from Sweden is the Swedish Meatballs recipe.
I won’t go into details about me so the site will be full focus on the best foods from Sweden, so here we go:

Swedish Meatballs recipe and history:

Who got the idea of Swedish Meatballs? A well known professor in folk lore in Sweden said the universal thought is to use all parts from a slaughtered animal. Because in the old days you couldn't afford to throw anything away. The not so eatable parts was chopped to minced meat and the idea was formed, Swedish Meatballs. And you could even put old bread and flower in it and it would last longer. At the same time the minced meat is kept together better and gets juicier. 

Meatballs appear in various forms in many countries. Meatball was introduced in the 1700s, along with coffee and cabbage rolls, after Karl XII:s return from the Ottoman Empire.
Kajsa Warg mentions swedish meatballs recipe in her book 'Hielpreda i hushållningen för unga fruentimmer' meatballs of minced meat (veal, but also sheep or beef is said to work), bread crumbs and egg. They are seasoned with pepper, salt and nutmeg. Onions doesn't appear in the swedish meatballs until early 1940's.
Big Cookbook 1944 brings a host of different recipes for meatballs. Including beef, veal and even ham. Here are several variations with meatballs containing both yellow and red onion, white pepper, paprika, tomato paste and cream or milk.

The first conditions for ordinary people to start eating Swedish meatballs came with the wood stove breakthrough in the 1850s. Then you could fry the meatballs in a pan on the stove. Before this most of the food was cooked over an open fire.
The second is the meat grinder that came about the same time.

Hoped you enjoyed a short curiosity about Swedish Meatballs recipe and history.
Here comes one of the most classic recipes, enjoy!




Swedish Meatballs recipe :



You can easily do Swedish Meatballs recipe yourself. Just follow these steps below. Really good with sauce and boiled potatoes!
 Time: 45 min
 Servings: 4

Ingredients:
• 500 g minced meat (ground beef or pork)
• 1 cup bread crumbs
• 1.5 cups milk
• 1.5 tsp salt
• 1.5 tsp ground black pepper
• ev. 1.5 tsp allspice
• 1 egg
• 2 tablespoons chopped onion (or red onion). Fried or raw.

Roasting:
• 25 g butter or margarine

Sauce:
• 2 tablespoons flour
• 0,5 dl cream
• 1 cup milk
• 3 cups gravy (water + "frying residues")
• 2 tablespoons veal stock or 1 beef bouillon cube
• 1 teaspoon soy sauce

Serving:
• lingonberries

Prepare the meal:
Mix bread crumbs and milk in a bowl. Let stand at least 10 minutes to swell.
Add salt and add the minced meat and mix thoroughly.
Add the pepper, egg and onion and stir to mix thoroughly. (Mix but not for long because then the batter can become "tough".)
Roll the mince with your hands into round balls and place on cutting board. Rinse your hands well with water to easier create round and nice meatball
Put in a frying pan, add the butter and let it become light brown.
Add in some of the meatballs, not more than they have room to roll around when you shake the pan.
Shake the pan occasionally so that they have a browning all around. When the meatballs are browned, lower the heat and cook 3-5 minutes (without lid). Time depends on the meatball the size.

Make the sauce:
Prepare a sauce pan and whisk the flour with the cream and little of the milk.
Pour in 3 cups hot water into the pan (heat cold water because you don't want to pour cold water directly into the pan). Beat in the sky in sauce pan. Beat in the veal stock and soy sauce.
Bring to a boil and then simmer about 3 minutes.


Serve the Swedish meatballs recipe with sauce, boiled potato and lingonberries..