Receta Culinary Adventures: Sweden

by Turnips2Tangerines

Recipes Inspired From

Around The World~

Culinary Adventures: Sweden

Swedish Meatballs with

Garlic Mashed Potatoes~

Rosettes~

Swedish Meatballs are probably one of the best known Swedish cooking specialties.

They are definitely a necessity on the Smörgåsbord.

Norway, Denmark and Finland have their own versions too.

Every Scandinavian cookbook has at least one or

more recipes for Swedish meatballs.

Swedish Meatballs are made as a way to use up left-overs and as a way to stretch a meal.

In northern Scandinavian countries beef was considered a luxury.

That's way many cooks added ground pork to their meatball recipes.

Swedish Meatballs "Köttbullar" are served with cooked potatoes,

creamy brown gravy and Lingonberries.

Swedish Meatballs were brought to the US by Scandinavian immigrants,

many of whom settled in America's Northern and Midwest States.

Swedish Meatballs were very popular in the beginning of the 20th century and

then again in the 1950's and 1960's.

With the popularity of stores like IKEA,

Swedish Meatballs are once again making a big come back.

Thanks Goodness because Swedish Meatballs are Wonderful~

When Bob, Kim and I take a trip to IKEA,

I'm thinking about jam, jelly and preserves.

More specifically:

Sylt Apelsin & Fläder- Orange/Elderflower Marmalade

Sylt Krusbär- Gooseberry Jam,

Sylt Hallon & Blåbär- Raspberry and Blueberry Jam and

Sylt Lingon- Lingonberry Preserves.

The Lingonberry is a key ingredient in the Scandinavian diet.

Lingonberries are a rich source of Vitamin C, an important vitamin

necessary during the long winters in Scandinavian countries.

Lingonberries are small, red, edible berries that grow on a perennial woody,

evergreen shrub with a low growth habit.

The lingonberry is related to both the blueberry and cranberry.

Lingonberries are native to Scandinavia, Alaska and Northeastern Canada.

Similar to cranberries but not quite as tart.

Use the lingonberry in jam, jelly, preserves, juice, sauce, wine and liqueurs.

Lingonberries can be used in any recipe that calls for cranberries or blueberries.

Lingonberries also go by the names: cowberry, red whortleberry, foxberry, northern mountain cranberry, rock cranberry, whimberry and partridge berry.

The next time you stop at IKEA, pick up an extra jar of Lingonberry Preserves

So you can make this recipe for Lingonberry Cheesecake

On our trip to IKEA,

My son Bob...all he can think about are those amazing Swedish Meatballs

Swimming in that incredibly delicious sauce.

You can serve Swedish Meatballs and sauce,

Over buttered wide egg noddles or

Spooned over Garlic Mashed Potatoes.

For a delicious change,

Try serving Swedish Meatballs with sauce over;

Microwave Garlic Mashed Cauliflower

The nearest IKEA is 2 1/2 hours away,

So it's hard for him to get his Swedish Meatball fix...

And for me to get my jam/jelly/preserves fix.

This copy-cat version of IKEA Swedish Meatballs comes from Damn Delicious.net.

Damn Delicious says, "They taste even better than the IKEA version"

Bob will have to be the judge of that since he is the Swedish Meatball connoisseur in the family.

Personally, I head straight for the dessert table...

This recipe is so easy to prepare.

Make a double batch and

Store the uncooked meatballs in the freezer.

When you get a craving for Swedish Meatballs,

You can defrost, brown and whip up the sauce.

You'll be enjoying a big plate of Swedish Meatballs in no time~

Swedish Meatballs (IKEA)

Recipe adapted from Damn Delicious

This was the first time I have ever had Swedish Meatballs and

They are absolutely delicious!

I kept thinking, "Why I haven't I made Swedish Meatballs before?"

• 2 T olive oil, divided
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup panko
• 2 large egg yolks
• 1/4 t ground allspice
• 1/4 t ground nutmeg
• 1/4 t kosher salt
• 1/8 t freshly ground black pepper
• Sauce:
• 1/4 cup unsalted butter
• 1/3 cup flour
• 4 cups beef broth
• 3/4 cup sour cream
• kosher salt
• freshly ground black pepper
• 2 T snipped fresh chives
• To make meatballs:
• Heat 1 T olive oil in a large skillet over medium heat
• Add onion, cook stirring frequently until onion is translucent
• About 2-3 minutes
• In a large bowl combine
• ground beef, ground pork, panko,
• egg yolks, allspice, nutmeg and cooked onions
• Season with salt ad pepper.
• Using a wooden spoon or your clean hands.
• Stir until well combined
• Roll the mixture into 1 1/4 to 1 1/2 inch
• meatballs forming about 24 meatballs.
• Add remaining 1 T olive oil to skillet
• Add meatballs in batches and cook until
• all sides are brown, about 4-5 minutes
• Transfer to a paper towel lined plate
• To make gravy:
• Melt butter in the same skillet your used to brown the meatballs
• Whisk in flour until lightly browned, about 1 minute
• Gradually whisk in beef broth and cook whisking constantly
• until slightly thickened, about 1-2 minutes
• Stir in sour cream
• Season with salt and pepper to taste
• Stir in meatballs and cook stirring occasionally
• until heated through and sauce thickens
• About 8-10 minutes
• Garlic Mashed Potatoes~
• 8 potatoes, peeled and quartered
• 1/2 cup milk
• 1/4 cup butter
• 2 cloves butter, minced
• salt to taste
• pepper to taste
• 2-3 T snipped chives
• Bring a large pot of water to a boil
• Add potatoes
• Boil until soft
• 20-25 minutes
• Drain
• Place in a large bowl
• Add milk, butter, garlic
• salt and pepper
• Mix with an electric mixer or
• potato masher until desired
• consistency
• Stir in snipped chives
• Serve~
• For Dessert:
• Rosettes~
• Rosettes are a delicious and beautiful Scandinavian cookie made from a thin batter.
• The batter is fried on specially shaped irons and
• sprinkled with powdered sugar.
• Rosettes are usually prepared during the holiday season but
• we think they are far to pretty and much to tasty to made only once a year~
• Rosettes~
• 2 large eggs
• 2 t sugar
• 1 t vanilla extract
• 1 cup milk
• 1 cup flour
• 1/4 t salt
• oil for frying
• powdered sugar
• Firmly whisk together;
• eggs, sugar, extract and milk
• Sift together flour and salt then
• Whisk into the milk mixture until

incorporated into a batter the texture

of heavy cream.

Refrigerate batter 2 hours

Heat 2-3 inches of oil in a heavy

cast iron skillet, between 360-375.

Once the oil has reached desired

temperature, submerge the rosette iron

into the oil to quickly heat it.

Pour batter into a shallow square pan.

Carefully dip the heated rosette iron into the

batter so that the batter covers the bottom and

sides of the iron but does not cover the tops

Dip the batter covered rosette iron into the pot,

completely submerging it in the oil.

Allow the rosettes to fry until golden brown

Using a knife edge to scrape off any excess batter

formed at the top.

While browning, the rosettes may fall off of the iron

into the oil, if this happens, fry them on each side for a

few seconds until browned, then remove from oil with tongs

If your rosettes have stuck to the iron while browning

use a knife to gently pry them away from the iron

Drain on paper towels, invert and cool slightly

Sprinkle with powdered sugar

Serve immediately

Swedish Meatballs rosette

Until Next Time~

*Recipe adapted from:

Scandinavian Rosettes