Meatballs 

Meatballs 

45 min
Ever tried making Swedish-style meatballs at home? There's no need to visit a flatpack furniture store to enjoy meatballs with this easy recipe which even kids can help with. We've gone for the classic serving suggestion of meatballs, mash, pickled cucumber and lingonberry jam, but you can try serving your meatballs with beetroot salad as well.
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https://www.arlafoods.co.uk/recipes/meatballs1/

Instructions

  • Mix the breadcrumbs and milk. Let it swell for 10 minutes.
  • Add the mince, onion, egg, salt and pepper. Stir until smooth.
  • Shape the mixture into even meatballs.
  • Fry them in butter and rapeseed oil on medium heat for 3-5 minutes.
Mashed potatoes
  • Peel the potatoes and cut into pieces.
  • Boil them in lightly salted water for 10-15 minutes until soft.
  • Drain the water and press the potatoes through a potato masher or mash them with a pestle directly in the saucepan.
  • Heat the milk and cream and stir into the potatoes. Season with salt and pepper.
  • Stir the mash until airy.
  • Serve the meatballs with the mashed potatoes, sliced cucumber and lingonberries.
  • Ready!
Enjoy!

Meatballs 

How do you make meatballs so they don't fall apart?
Eggs, breadcrumbs, and milk play a critical part as moistening and binding agents in your meatballs. Using the right amount of binding agent is important, as is soaking the breadcrumbs in milk before mixing in the meat. Don't overmix the batter, and make sure that it stays cool until it's time to cook. This helps them hold together. When rolling the meatballs, make sure to apply a bit of pressure to make them firm. If you are worried that your meatballs aren't firm enough, you can try cooking them in the oven first and then add some colour in the frying pan.
Should I put breadcrumbs in my meatballs?
You will find plenty of meatball recipes with and without breadcrumbs. We recommend using breadcrumbs soaked in milk both as a binding agent and to add moisture – especially if you're using lean meat. If you want to avoid gluten, gluten-free breadcrumbs can be found in many stores. Other alternatives that you can try include panko, crushed cornflakes, and rolled oats. You can even use soft grated bread, but remember to at least double the volume, as soft bread is much airier than dry bread crumbs.
How long should I cook meatballs?
Your meatballs should be cooked through before serving, without any pink meat in the middle. For absolute certainty, use a cooking thermometer to check their inner temperature. The kind of meat you use will determine at what temperature your meatballs are done. If you are worried about them getting overly charred, you can always let them finish in the oven, covered with aluminium foil. Or pre-cook them in the oven and use the frying pan to add a bit of colour afterwards.

Ingredients

Minced meat
500 g
Breadcrumbs
½ dl
Finely chopped onions
2 tbsp
Egg
1
Salt
1 tsp
Black pepper
1 tsp
Butter and rapeseed oil
2 tbsp
Mashed potatoes:
Mellow potatoes
1 kilo
Milk
2 dl
Cooking cream
½ dl
Salt and pepper
To serve with:
Cucumber
½
Raw lingonberries
½ dl
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Homely and versatile comfort food, meatballs can be served with potatoes and creamy sauce, or with pasta and tomato sauce. Don't hesitate to experiment and find your own favourite version of this classic family pleaser.

The secret to juicy meatballs

The breadcrumbs and milk mixed into the meat are key to making juicy meatballs. Milk adds moisture, while starchy breadcrumbs bind moisture. The kind of meat you use for your meatballs will also affect their texture. The leaner it is, the harder it will be to get a juicy result. You should be careful not to overmix the ingredients or to overcook, as this can draw moisture from them. If your meatballs are a bit on the dry side, try serving them in a creamy or tomato-based sauce to make up for lacking moisture.

The easiest way to roll meatballs

Meatball batter can be quite sticky, making the rolling procedure a messy business. A quick tip is to make sure that your hands aren't dry when rolling the meatballs. Keep a small bowl of water nearby and wet your hands before rolling each meatball. This prevents the batter from sticking. Olive oil will also do the trick. To get even-sized meatballs, you can scoop the batter using a tool such as an ice cream scoop or a measuring spoon. Make sure to dip the scoop in water first. Then roll each ball between your hands, applying light pressure, until it looks round and feels firm enough to go in the pan.

Try making meatballs with alternative spices!

Salt and pepper are by no means the only way to season your meatballs. Add some character with aromatics and spices such as garlic and thyme or rosemary. This kind of combination is perfect when making meatballs from lamb mince. Oregano, basil, and parsley can each give a herbal touch, making them fit for an Italian supper. If you want more spice in your life, you can try adding red pepper flakes to the batter before rolling.

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