Swedish meatballs are more than just food; they represent a piece of Swedish heritage that has found its way into kitchens and restaurants globally.
The Swedish word for meatball, ‘Kottbullar’, first appeared in print around 1754. They are traditional Swedish ‘old-world’ fare at Smorgasbords and other festive occasions. Initially Swedish meatballs were only enjoyed by upper class Swedes but the increased availability of wood stoves and meat grinders in the 1850’s made meatballs accessible to the middle class as well. In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.
The meat content can vary based on geography. In southern Sweden, they are most often a 50/50 mix of beef and pork whereas further north in Sweden 70/30 of beef to pork is typical. Likely other options would be veal, venison, lamb or moose. Size-wise, they are smaller than those of Italy or Germany, typically not larger than a golf ball or smaller than ¾-inch across.
Traditional Swedish meatballs are seasoned with a hint of nutmeg, that adds warmth and depth to the meatballs, along with allspice that complements the nutmeg as well as salt & pepper. This blend of spices gives them their distinctive flavor.
In America, Swedish meatballs were very popular in the beginning of the 20th century and again in the 1950’s-1960′. But as is with many dishes, they continue to be re-invented into new concepts such as this Swedish meatball noodle bake. They are cherished for their rich blend of flavors and are a testament to the intersection of history, culture, and cuisine.
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- 165 gm lean ground beef
- 124 gm lean, ground pork
- 165 gm ground veal
- 1 tsp EACH sage, basil & onion powder
- 1/8 tsp red pepper flakes, crushed
- 1 tsp salt
- 1/2 tsp pepper
- 100 gm mozzarella cheese, grated
- 2 Tbsp unsalted butter
- 1/4 cup flour
- 1/2 cup onion, finely diced
- 1 cup button mushrooms, thinly sliced
- 2 1/2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1/2 cup sour cream
- 1/2 cup heavy cream
- salt & pepper to taste
Ingredients
Meatballs
Sauce
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- Preheat oven to 375 F. Line a baking sheet with foil & spray with baking spray.
- In a bowl, combine all meatball ingredients & form into balls. Place on foil lined baking sheet & bake for 10 minutes or until cooked. Remove from oven & place on paper towel to drain off any excess drippings.
- Cook noodles until al dente. Drain & set aside.
- In a saucepan, melt butter. Cook the onions & mushrooms until tender, approximately 3-5 minutes. Mix in flour & cook for one minute. Slowly whisk in the beef broth & Worcestershire sauce. Heat to simmer & cook until thickened. Reduce heat to low & add sour cream & heavy cream. Season with salt & pepper.
- Add the noodles, sauce & meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce is thickened & bubbling.
- Garnish with sliced green onion. Nice to serve with roasted cherry tomatoes on the side.
- You will probably notice I haven't used the traditional spices (nutmeg & allspice). Brion & I love Swedish meatballs but with a different combo of spices. Feel free to use what works for you.
