I have a distinct food memory for Swedish Meatballs. Not the ones Mom made when I was a kid in the 60’s and 70’s. Her meatballs were made using the 1960’s secret ingredient in everything, Campbell’s Cream of Mushroom Soup. Now I enjoyed Mom’s Swedish meatballs, enough to order them in a restaurant as an adult, but hers had a familiar taste. They always reminded me of something we ate before, like the chicken enchilada casserole or baked chicken and mushroom dinner. Individual flavors did not stand out. Everything tasted “good” but that was it. No wow factor. My Swedish meatball memory is significantly different.
Joe and I were eating at a restaurant one night after a long work day. This was in the time before we became parents and could eat out during the week. I do not remember the name of the restaurant, but it was a wine tasting bar and very different from all the restaurants in the Mt Kisco, NY vicinity. It was a great place to go. I loved their idea creating a bar focused on wine and served small plates. This restaurant was open before tapas and small plate establishments were popular. Sadly, the bar did not last very long. Maybe it was a restaurant before its time.
I ordered a Cabernet Sauvignon and a small plate of Swedish meatballs. They were a revelation. I have no idea if they were authentic or not, but the meatballs were bathed in a light cream and fresh dill sauce. The fresh dill in the Swedish meatballs changed everything for me. It transformed a rich and traditional meal, to a fresh and light dinner that was truly unexpected. Not a can of Campbell’s soup in sight.
Fresh dill and I have an on again off again relationship. When I was in my early 20’s I cooked with dill all the time. It got to be too much, so I stopped eating dill. Fortunately, I adapted and appreciate fresh dill not only with fish, but in stews and chicken. Every time I eat dill it surprises me, as if I had forgotten what it tastes like. The flavor of dried dill must still be seared in my brain. Thankfully, now when I eat fresh dill, it is always a welcome surprise and not a recurring nightmare.
Honestly, what excites me about cooking is using fresh herbs. Adding, fresh herbs differentiate food from the walking the same routine to dancing with happy feet. The fresh herb flavor elevates the meal to new levels and defines the foundation, like hearing Mavis Staples singing, “I’ll Take You There”. Food, like music, ground you and lift you up at the same time, and there is always a welcome invitation.
Recipe Development for Swedish Meatballs
Is my recipe for Swedish meatballs authentic? Maybe, I am not positive. Based on my research, traditional Swedish Meatballs are spiced with allspice or nutmeg, a blend of different ground meats, cooked in a gravy with or without cream, and served with Lingonberry Jam. I researched many recipes and used the similarities for my base recipe. My sauce is a total improvisation, but I believe it works. The sour cream in the sauce has such a wonderful and welcome tang. I would miss it if I made this recipe using heavy cream. Adding fresh dill to any meat dishes always adds dimension and pairs well with the lightly blended meat and sour cream.
Based on my experience making meatballs, I decided to try a different technique recommended by Daniel Gritzer from Serious Eats. Instead of baking the meatballs in the oven, or frying them in a pan with a couple of tablespoons of butter, I deep-fried them. Well, if you can call ½ inch of oil deep-fry, but this recommendation worked perfectly. The meatballs were evenly browned with a smooth round shape. The thin crispy exterior was the perfect thickness protecting the tender meat inside. Also, frying the meatballs got rid of my typical problem of having too much flour coating the meatballs. Joe is our in-house meatball expert and loved them a lot. He especially liked the contrast of the crispy exterior and the tender and juicy interior.
Whether or not my version can authentically be labeled Swedish Meatballs, I believe they are respectful to its history. What matters to me, is they are a welcome change and fun challenge for me to make. It is not a fancy dinner, but a pleasing one with enough distinct and delightful flavors to have its own identity. Careful, they are quite addictive. It was hard for me to stop nibbling them while I was photographing the Swedish meatballs. If Mom were here enjoying a dinner of Swedish meatballs with us, I am certain she would like them so much she would lick her plate clean.
Not My Mother’s Swedish Meatballs
- ½ cup whole milk
- ½ cup panko bread crumbs
- 4 Tbs butter divided
- 1 small onion minced
- 1 lb ground beef
- 1 lb ground pork
- 1 egg
- 1 tsp Kosher Salt
- Fresh ground pepper to taste
- ¼ tsp ground nutmeg
- Handful of chopped parsley
- Vegetable oil for frying
- 2-3 Tbs flour
- 1 Tbs oil used for frying
- 2 cups beef broth plus extra
- 2 tsp apple cider vinegar
- 1 tsp Worcestershire sauce
- Kosher or Flakey Sea Salt to taste
- Fresh Ground pepper to taste
- 1 cup sour cream
- 5 sprigs of fresh dill minced
Put the milk and the bread crumbs in a small bowl and let them soak for a few minutes.
Add 2 Tbs butter to a small skillet and add the minced onions. Cook on medium heat until the onions are translucent and softened. Turn off heat and slightly cool the onions.
Add the ground beef, ground pork, milk soaked bread crumbs including the milk, the egg, nutmeg, minced parsley, Kosher salt, and ground pepper to the bowl of a stand mixer or food processor.
Mix on low speed until all the ingredients are just combined. Turn the speed to medium high and mix for about one minute.
Roll the ground meat mixture into small meatballs the size of a walnut, about 1 inch in diameter. Place the rolled meatballs on a rimmed baking sheet that is lined with parchment paper. Wet your hands with water to keep the ground meat from sticking to your hands while you are working.
Turn the oven on to 200˚F and place a rimmed baking sheet in the oven on the middle rack.
Use a 12-inch skillet and pour in vegetable oil until the oil reaches a depth of ½ inch. Heat the oil to 350˚F.
Fry the meatballs until they are evenly golden brown and have the internal temperature of 160˚F. This will take about 3-4 minutes depending on the size of your meatballs. While frying the meatballs, turn the meatballs over so they get evenly browned. A fish spatula is perfect tool to guide the meatballs over. You will need to fry the meatballs in batches, and being careful not to crowd the pan. I cooked 9-10 meatballs at a time in my 12-inch skillet.
When done, remove the meatballs with a slotted spoon, or spider, and place on the baking sheet in the pre-heated oven. I found it easier to transfer the meatballs to the oven in two steps. First, I removed the meatballs from the skillet and placed onto a dinner plate. Then I used the plate to transfer the meatballs into the oven and roll them off the plate and onto the rimmed baking sheet. (The plate was also useful as a staging area to check the internal temperature of the meatballs. Additionally, if red juices dripped out of the meatballs I knew more cooking time was needed.)
Repeat frying the meatballs in batches until all the meatballs are cooked. Make sure the oil in the skillet reaches close to 350˚F each time you start a new batch.
Keep the meatballs warm in the oven while you are making the sauce.
In another skillet or Dutch oven, add 1 -2 Tbs of the oil used to fry the meatballs with. Add 2 Tbs of butter and turn the heat up to medium. When the butter is melted add 3 Tbs flour and stir into the butter with a wire whisk. Cook the flour and butter until the mixture is a nice light brown color and you do not smell the flour, about 2-3 minutes. Pour 2 cups of the beef broth into the butter and flour and whisk the ingredients until it is smooth and incorporated, do not let it boil.
Add the vinegar and Worcestershire sauce and mix together. Taste for salt and add Kosher salt, a small pinch at a time, to correct the seasoning.
Remove the pan from the heat and whisk in the sour cream. Taste and correct the seasoning if needed. Add more beef broth if it is too thick for your taste. Place the pan back on the burner and turn the heat on low. Add the minced dill and stir.
Add the meatballs and mix together with the sauce. Correct your seasoning to taste and serve.
The meatballs can be made a head in two ways.
1- Cook the meatballs and refrigerate them until you are ready to serve them. When ready, make the sauce 30 minutes before you want to serve them, and heat up the meatballs in the sauce.
2: Prepare the meatballs and the sauce in a Dutch oven. Cool the Swedish meatballs, cover with the lid, then refrigerate until needed. Preheat the oven to 325˚F. Put the covered meatballs in the oven and warm up. About 30 minutes. Check the warming meatballs to make sure they are not drying up. Add more beef stock if needed.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.