Dinner Party · Swedish
Köttbullar i Gräddsås
Traditional meatballs finished in a cream sauce fortified with a reduced beef stock.
Why This Works
The combination of pork and beef creates a moist, flavorful meatball that is quintessential Swedish comfort.
The Upgrade
Add a touch of lingonberry preserves directly into the sauce for a subtle sweet-tart contrast.
Chef's Secret
Michelin TechniqueGrate the onion rather than dicing it to ensure moisture and flavor distribute evenly into every bite.
Ingredients
Total time including resting: 45 min
Directions
Combine meat, grated onion, soaked breadcrumbs, egg, and allspice in a bowl. Mixing by hand until sticky creates the proper binding.
5 minRoll into small, even balls, roughly 1 inch in diameter.
5 minHeat butter in a large pan over medium heat. Fry meatballs in batches until golden brown on all sides.
10 minRemove meatballs; add a splash of stock to deglaze the pan, scraping up all those caramelized bits of flavor.
2 minPour in remaining stock and cream; whisk until smooth, then reduce until it coats the back of a spoon.
8 minReturn meatballs to the sauce and simmer gently to heat through.
5 minStir in a dash of soy sauce for color and depth before serving.
2 minWine Pairing
Gamay
Red Wine
The BottleJean Foillard Morgon Cote du Py
A juicy Beaujolais brings high acidity and bright red fruit that prevents the cream sauce from feeling too heavy. It is the perfect partner for traditional comfort foods like Swedish meatballs.
Nutrition per Serving
550
calories
32g
protein
15g
carbs
38g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Salted Smashed Cucumbers
Lightly salt and toss cucumber ribbons with vinegar for a fresh bite that refreshes the palate between bites of rich meatballs.
Ingredients
Directions
Use a vegetable peeler to create thin ribbons from the cucumbers.
Place ribbons in a colander, toss with salt, and let drain for 10 minutes.
Pat ribbons thoroughly dry with paper towels.
Whisk vinegars and oils together in a small bowl.
Toss the cucumber ribbons in the dressing immediately before serving.
Side Dish
Egg Noodles with Butter
Toss wide egg noodles in melted butter and black pepper to act as a neutral base for the heavy cream sauce.
Ingredients
Directions
Bring a large pot of heavily salted water to a rolling boil.
Cook noodles until al dente, approximately 6 to 8 minutes.
Reserve 1/4 cup of starchy pasta water, then drain the noodles.
Return noodles to the pot over low heat.
Emulsify the butter, pepper, and reserved water into the noodles until glossy and coated.
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