I’m calling these “Scandinavian” because I consulted my Norwegian grandmother’s recipe for the meatballs themselves and stole elements of a Diana Henry recipe for Swedish meatballs (in her book “Roast Figs Sugar Snow”) to make the sauce.
Surprisingly, even though my mother gave me her mother’s meatball recipe years ago, I had never used it before. I make meatballs a lot, but usually Italian-style ones in a tomato sauce to serve with spaghetti. It’s good to have a change and these, dare I say it, are just as good or possibly better. If Italian flavours are what you’re after it’s simpler just to make a ragù.
The addition of baking powder to my grandmother’s meatballs is a revelation: it makes them wonderfully light and airy. You can serve these with lingonberry sauce or jam. My son bought me some at SkandiKitchen in London. Ikea sells it too, but if you haven’t got any, cranberry sauce would also go well. I served them with braised, spiced red cabbage and plain boiled potatoes, which struck me as being very Norwegian. I’d like to think my grandmother would approve and that she’d be pleased I served them on her Porsgrund china plates.
500g pork mince
500g beef mince
1 heaped tsp salt
1 heaped tsp baking powder
1 heaped tsp ground white pepper
1 heaped tsp ground ginger
100g breadcrumbs, soaked for about 30 minutes in 150ml milk until all the milk has been absorbed
About 1 tbsp sunflower or groundnut oil
400ml chicken or beef stock
1 tbsp sunflower or groundnut oil
1 tbsp plain flour
200g sour cream
3 tbsps chopped fresh dill
Mix all the ingredients for the meatballs thoroughly in a large bowl. You could do this in a food processor
Using wet hands form the mixture into balls. I’ll leave the size to you
Fry in a little oil until brown. I “fried” them, drizzled with oil, on the large Aga baking tray for five minutes on the floor of the roasting oven before turning them over and frying for a further five minutes or until they were nicely browned. Doing it in the oven like this stops the Aga losing heat and means you don’t get fat splashing over the Aga top
Heat the butter with 1 tbsp oil in a large saucepan or sauté pan on the simmering plate. Add the flour and cook, stirring until the flour is golden
Take the pan off the heat and gradually add the stock, stirring well after each addition
Put the pan back on the simmering plate and bring the liquid up to the boil, stirring constantly
Add the sour cream and then the meatballs
Cover and place in the simmering oven for at least 30 minutes (but as you know, they will be fine if left there for much longer than that) until the meatballs are cooked through. (If you are short of time you could cook them for about 15 minutes in the baking oven.)
Taste for seasoning, add the chopped dill and serve
I make meatballs fairly regularly: Italian ones with garlic and herbs in tomato sauce, Thai ones with ginger, chilli and lime in a broth and Scandinavian ones with nutmeg and white pepper in a sour cream sauce. These are just the basics; there are so many variations, I feel I could spend my life making delicious meatballs without serving the same ones twice. And I haven’t even mentioned the accompaniments: pasta, noodles, potatoes or bread? I feel a whole series of blog posts coming on.
When a recipe I spotted recently promised to give me Italian-style meatballs like they make in New York, I couldn’t wait to try them. The meatballs proposed by chef Stephen Harris in the Telegraph are, as he says, quick to make and to cook. While they are not the best I’ve made, they’re pretty good and do conjure up that New York/Italian vibe.
For 2 people
500g beef mince
1 tbsp fresh thyme leaves (optional)
1 ½ tbsp olive oil and some for drizzling
100g baby spinach
1 x 400g tin tomatoes
About 30g parmesan and a squeeze of lemon
In a bowl mix the mince with about 5 pinches of salt and the thyme leaves if using
Roll the mince between your palms into 10 x 50g balls
Heat half a tablespoon of oil in a large frying pan and gently fry the meatballs, turning them until they’re brown all over. They will not yet be cooked through to the middle
Remove the balls to a plate and heat another half tablespoon of oil in the pan and add the spinach leaves, cooking them until wilted
Add the tomatoes, bring to the boil and stir in a little more salt
Add the meatballs, turn down to a simmer and cook. If you’re using an Aga, you don’t need to cover them: just place the pan in the simmering oven for about half an hour or longer if you need to. If using a conventional hob, loosely cover the tin (with a lid or some scrunched up foil) and simmer for about 10 minutes
Drizzle with a little olive oil, add a squeeze of lemon and serve with grilled ciabatta (see below) and a rocket salad
Split half a ciabatta lengthways
Take a ridged griddle pan if you have one (or a regular frying pan if you don’t) and pre-heat it in the roasting oven
Place it on the boiling plate and add your ciabatta slices and toast on both sides
Rub the pieces of ciabatta with the cut sides of two halved cloves of garlic and drizzle over some olive oil
If I was making these again, I’d add breadcrumbs soaked for half an hour in milk to the meat mixture. I find this makes the meatball texture softer and less rubbery. But that’s for another day. In the meantime, these will do fine.