(April 9, 2014 at 8:51 pm)Cthulhu Dreaming Wrote: You don't happen to have a killer authentic recipe for Swedish-style meatballs and gravy? Please say yes. :p
Yeah I do... I didn't make this recipe up however; it's from one of the most famous chefs in Sweden. Leif Mannerström, who is a typical grumpy workaday old man from my home town of Gothenburg. If it ain't broken, why fix it?
Lets see if I can translate this correctly...
600 grams of ground beef
200 grams of ground pork
1 dl of unprocessed milk (although half full fat milk and half cream works too)
1 dl of breadcrumbs
1 egg
Half a deciliter of water
2 medium potatoes, boiled
2 small yellow onions
1 tablespoon of brown sugar
3 tablespoons of canned anchovies brine
2 tablespoons veal glace (concentrated veal stock)
2 tablespoons of kikkoman soy (generic japanese soy)
Salt
Freshly ground white pepper
Mix the eggs, the water, the breadcrumbs and the milk. Let it rest for ten minutes.
Chop one of the onions finely. Grate the other one on a box cutter. Fry the chopped onion until brown.
Crush the potatoes with a fork. Mix all the ingredients together and work the dough for about 5 minutes with a wooden spoon. Salt and pepper to taste.
Form the dough into balls with oiled hands. Fry in oil mixed with butter on high medium heat.
There are a few tricks of the trade, like how you make almost perfectly spherical meat balls. But that stuff is sort of like the highest levels of Scienteology. You may DIE if I reveal it to you...
You can serve it with lingonberries, mashed potatoes and the same gravy as for the Pannbiff.
Incidentally, anchovies brine is good to put in hamburger patties. It adds a lot of 'umami'.