Serves: Makes ~20 meatballs
Approx cost: €3.00
Approx calories (per serving):
Approx preparation and cooking time: 40 minutes
[dropcap style=”font-size: 60px; color: #0B0B61;”]Hi again everyone and welcome back to my little “Christmas run-down” – a dish a day from the 19th until Christmas. Today I’ll be cooking up some meatballs – a common sight on the Swedish Julbord, or “Christmas Table” along with some of the other things you’ll see here over the next few days. To make these meatballs a bit more festive we decided to add some spices – nutmeg, ginger, and naturally cinnamon made for some excellent seasonal flavours and I’m thinking a bit of clove and/or cardamom would also be delicious. For the meat, we used minced beef – many people use a mixture of pork and beef mince, which makes for an excellent meatball. Unfortunately, mince pork isn’t something you see much in France. They sell sausage meat but that’s just not the same – full of added salt, nitrates, preservatives and much higher fat content. If you can get it though, I recommend giving it a shot with half/half though.
Stay tuned for the rest of my posts this week – I hope I can give you a, albeit brief, culinary tour of some of the highlights of English and Swedish Christmases. You’ll have to forgive me if my posts are a little short during this time too. I’m preparing for my vacation (I leave a week today!), so not only do I have seemingly so many things to prepare for Christmas itself, but also for my trip. I’ll be sure to repent for my brevity at a later date with, hopefully, some nice photos of my vacation. Until tomorrow – have a great day everyone! 🙂
- ~350g Minced Beef
- ~ 0.5 decilitres Cream
- 1 Onion
- 1 Egg
- 2 slices of White Bread, crusts removed
- 1 tsp Ground Ginger
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
- 1 tsp Salt
- 1 tsp Black Pepper
- Little oil for frying
- Start off by toasting the bread before tearing into pieces and placing inside a food processor. Blitz until the bread is well chopped, and then peel and cut the onion into quarters. Add in the onion to the breadcrumbs and continue to blend until the onion is completely pulverised. Pour in the cream, the egg, the spices, salt and pepper and the meat and continue to chop until you have formed quite a smooth paste.
- Transfer the mixture to a bowl and then start rolling the meatballs. I find it’s easiest if you prepare a plate which has some oil poured into the bottom of it. You can place the meatballs in here prior to cooking and they will not stick to anything. When you’re ready, pinch off pieces from the beef mixture a bit smaller than the size of a golf ball. Compact the balls in your hand and roll them quickly into firm balls, before placing onto the oiled plate. Continue until all the beef mixture is gone.
- Preheat your oven to ~160 degrees Celsius and then heat a frying pan on the stove on medium-high heat and pour a little oil into the pan. When hot, place the meatballs into the frying pan, about 8 – 10 at a time and fry for about 5 minutes, agitating the pan regularly to roll them around, ensuring they don’t get too flat on one side.
- After this time, transfer them to an oven-safe dish and cook for about 20 minutes in the pre-heated oven to ensure they are cooked through. Depending on the fat content of the minced beef used, you may need to drain away quite some fat at the end of cooking. If making a few hours in advance, you can cook them in the frying pan first and delay the oven-cooking until just before serving. Enjoy 🙂