The Meatball School!!

You read this right.. I did say school.. this recipe is the only recipe you will ever need for any meatball..

When I moved here almost 10 years ago to the meatballs' country of Sweden.. I tried of course to make my own and my husband's comment was "they are good but my grandma's were the best!" and in Barney Stinson style I said "Challenge accepted!" Since then I have tried a gazillion of recipes and about two years ago after yet another experiment I got the long awaited for comment from my husband "These are the best meatballs I have ever had.. even better than my grandma's!" WOOHOO!! I did it! 

The thing about minced meat in general is that it's so versatile and every culture has it's own sauce and it's own way of making meatballs. They fit every occasion and kids love them.. so without further a due here is my recipe for meatballs: 

A TIP: Always make a small flat pate after you mix all the ingredients and fry that in a tiny bit of butter and taste it to make sure your meatballs have the right amount of saltiness and the right balance!! 

Basic Ingredients:

The following ingredients are constant no matter what kind of meatballs you are making:

1 potato, medium size, finely grated

1 carrot, , medium size, finely grated

0,5 dl créme faiche
2 tbsp bread crumbs

1 small yellow onion, minced

0,5 dl concentrated veal stock (I use Touch of Bong)

freshly ground black pepper to taste

1. Mix all the ingredients including the various meat combinations, and spices that are listed below for the different kinds of meatballs.

2. take about 3 table spoons of the mix in your hand and roll into meatballs, and place on a baking sheet like a little marching army.

3. Bake in a 200 Celsius degrees oven for 15 minutes. 

4. At this point you can freeze the meatballs if you are not cooking them immediately. They last for about 1 month in the freezer. 

5. If using them immediately then melt 2 tbsp of butter in a pan then fry the meatballs till they are golden brown and either serve them as they are or mix them with one of the sauces mentioned below. 

Christmas Meatballs: (served traditionally in Sweden's Julbord)

1 tbsp pepparkakskryddor (a mix of ground  1/2 tbsp cinnamon and equal parts of ginger, cloves, cardamom)

500 g mixed equal parts of minced beef and pork 

Swedish Meatballs: 

1 tbsp dried oregano

500 g minced beef

Sauce:

2 dl whipping cream

200 g chopped mushrooms (optional, the traditional way is without mushrooms but I love them)

1/2 dl sharp cheddar cheese (if in Sweden then of course use Westerbottenost)

1 tbsp concentrated veal stock

freshly ground pepper to taste

1. Add the mushrooms to the meatballs in the pan and fry for a couple of minutes till the mushrooms are tender. 

2. Add the cream, and concentrated stock then let reduce on low heat while stirring every few minutes. When it starts getting thick add the shredded cheese and pepper and mix till the cheese is completely melted. Careful with the saltiness. If it tastes too salty for you make sure your potatoes have little salt, or add a big spoon of créme faiche towards the end. That should solve your problem.

3. Serve with mashed or boiled potatoes.

Middle Eastern Meatballs:

1/2 tbsp dried coriander

1/2 tbsp dried oregano

1 tsp cumin

1 big pinch of chilli flakes

1 clove garlic, minced

500 g mixed equal parts of minced beef and lamb

Sauce: 

1 yellow onion chopped finely

1 garlic clove minced

4 dl crushed tomatoes

2 tbsp tomato paste

1 tbsp brown sugar

1 vegetable stock cube

1 tsp cumin

1/2 tbsp dried coriander

1/2 tbsp dried oregano

freshly grated ground pepper

1 pinch of chilli (optional)

1. Add the garlic and onions to the meatballs in the pan and fry for a few minutes till tender.

2. Add the tomato paste and crushed tomatoes then add the rest of the ingredients and stir till the stock cube is dissolved.

3. Let simmer for 10 minutes on medium heat you might need to add a table spoon of water if it gets too dry.

Italian Meatballs:

1 tbsp dried oregano

2 tsp dried thyme

1 tsp dried marjoram

1 clove garlic, minced

500 g minced veal 

Sauce:

1 yellow onion chopped finely

1 garlic clove minced

4 dl crushed tomatoes

2 tbsp tomato paste

1, 5 tbsp brown sugar

1/2 dl red wine

1 vegetable stock cube

1 tsp marjoram

2 tsp dried thyme

1/2 tbsp dried oregano

1 dl fresh basil chopped 

freshly grated ground pepper

1. Add the garlic and onions to the meatballs in the pan and fry for a few minutes till tender, then add the wine and stir for a couple of minutes.

2. Add the tomato paste and crushed tomatoes then add the rest of the ingredients and stir till the stock cube is dissolved.

3. Let simmer for 10 minutes on medium heat you might need to add a table spoon of water if it gets too dry.

4. Serve with spaghetti and top with freshly grated parmesan.

Baby Meatballs:

These I always make for my son or when we have little ones over.. a huge success every time!

An Important change in the basic ingredients:  I only use half a small red onion instead of a full yellow onion, minced.

1 tbsp dried oregano

500 g minced beef

Sauce: 

4 dl crushed tomatoes

2 tbsp tomato paste

1, 5 tbsp brown honey

1 vegetable stock cube

1/2 tbsp dried oregano

1/ freshly chopped parsley

1. Add the tomato paste and crushed tomatoes then add the rest of the ingredients and stir till the stock cube is dissolved.

3. Let simmer for 10 minutes on medium heat you might need to add a table spoon of water if it gets too dry.

ENJOY!!