Rosie’s Swedish Meatballs
Well. Sometimes I choose the recipes that I steal or adapt based on how unbelievably scrumptious the photo of the finished product looks. And my friends, you'll have to admit, these meatballs look pretty tasty. Credit for this recipe and the sexy meatball photograph goes to Rosie over at the www.thelondoner.com, who, as you might surmise, lives in London. Rosie claims to have recreated the classic Ikea Swedish meatball. She's says it's as good or better than the original. Well we can attest. It's no slacker. But we know some Swedes that think theirs are better. So we'll soon be publishing one of those and who knows, maybe we'll have a Swedish meatball throwdown.
Ingredients
- 500 g ground pork
- salted butter
- 1 tbsp all-purpose flour
- 300 ml chicken broth
- 1 tbsp mustard (prepared)
- 1/2 tbsp Worcestershire sauce
- 1 tsp honey
- 300 ml whipping cream (30% to 35%)
- salt
- parsley Big pinch dried
Instructions
- Roll the pork into meatballs of about 1 inch in diameter.
- Heat a non-stick frying pan over a medium heat. Drop a knob of butter in. Enough so that when it melts it covers the bottom of the pan. Sprinkle salt & pepper over your meatballs and when the butter’s melted add them to the pan. Fry and keep moving them around until they’re brown almost all over. Not beige, properly browned. While they’re cooking preheat your oven to about 200F (100C). When your meatballs look done, transfer them to an oven-proof dish and pop them into the oven to keep warm.
- You should have a little fat and butter left in the pan. Tilt the pan to one side so it makes a pool. Add your flour and stir it in until you have a light colored roux. Now add your stock, turn the heat up a little and bring it to the boil while stirring and scraping all the flour from the bottom of the pan.
- Let it bubble away for a couple of minutes and thicken. While it’s working its magic, add your mustard, honey and Worcester sauce. Turn the heat down to medium again, remove your meatballs from the oven and pour your cream into your sauce. Stir it all together and add your meatballs to the gravy.
- Let it all bubble away for a few minutes. Taste the sauce and see if it needs anything. The balance of flavours here is totally up to you.
- When you think it’s perfect, sprinkle your parsley over the top and serve!
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