Swedish Meatballs
Sweden's beloved meatballs: small, spiced with allspice and white pepper, served in cream gravy with mashed potatoes, lingonberries and pressed cucumber — the IKEA plate that conquered the world.
What it is
Sweden's beloved meatballs: small, spiced with allspice and white pepper, served in cream gravy with mashed potatoes, lingonberries and pressed cucumber — the IKEA plate that conquered the world. Ingredients: beef and pork mince, breadcrumbs soaked in milk, onion, allspice, white pepper, butter; gravy: pan drippings, cream, stock; lingonberry jam, mashed potatoes, quick-pickled cucumber. Recipe: 1) Mix mince with soaked crumbs, grated onion and spices; rest. 2) Roll small, even balls with wet hands. 3) Fry in butter in batches, shaking the pan. 4) Make the gravy in the same pan with stock and cream. Serve: with mash, a spoon of lingonberries and pickled cucumber. Flavor: warm-spiced, creamy, sweet-tart accents. History: meatballs reached Sweden by several roads (King Charles XII's Ottoman exile is the romantic one); the cream-gravy plate is 20th-century Swedish home cooking codified. See also: Gravlax, Kanelbullar.
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