If you have shopped and eaten at Ikea, you may be wondering why there is red jelly but no gravy with this recipe for Swedish meatballs, according to my research online a Swedish woman said the traditional way of eating meat balls in Sweden is without gravy, I have combined her recipe with one from BBC Good-Food online. This recipe made too much for 4 people, the left-over meatballs can be frozen or used for lunch the following day. One of my family members toasted a pitta bread and added the left-over meat balls with salad, he said it tasted great! Sweden has provided an educational model of how to connect students with nature and the outdoors through forest school, and in doing so have given opportunities for children to get out of the classroom more often. They’ve taken flatpack design at Ikea to a whole new level, but how many of us have been challenged to work out how to put things together? In the music of Abba, the Swedes have caused us to sing, laugh and dance. Why not play the Mamma Mia movie tonight and enjoy with a Kopparberg cider while you have dinner?
Swedish meatballs, redcurrant or cranberry jelly (for 4 people)
400 g of British beef mince or British lean pork
1 egg beaten
1 onion finely chopped
1 teaspoon of lazy chopped garlic or 1 garlic clove chopped
Salt and ½ teaspoon of ground black pepper and ¼ teaspoon of seasoning or all spice
2 tablespoons fresh finely chopped parsley
125ml of milk
Oil and butter
4 x Potatoes
Jar of redcurrant jelly with port (or Lingonberry jelly if you can find it in the supermarket)
Butter/milk for mashing potatoes
- Mix the breadcrumbs with milk, egg, garlic, salt, pepper and all spice: leave to soak for 10 minutes.
- Add onion, meat and parsley, mix well and create golf size balls.
- Add oil and butter to a saucepan, heat until medium hot. Add meatballs in batches to cook.
- Boil potatoes, mash with milk and butter, salt & pepper.
Serve meatballs with redcurrant jelly (sadly not lingonberry jelly!) mash, green beans and Swedish cider, Kopparberg.