On the Menu Today~
Swedish Meatballs and Rosettes
Recipes Inspired From
Around The World~
Culinary Adventures: Sweden
Garlic Mashed Potatoes~
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 why 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 I take a trip to IKEA,
I'm thinking about jam, jelly and preserves.
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
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 Bob to get his Swedish Meatball fix...
he asked if I could make a "copy-cat" recipe and I found
this copy-cat version of IKEA Swedish Meatballs from Damn Delicious.
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 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup panko
- 2 large egg yolks
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup unsalted butter
- 1/3 cup flour
- 4 cups beef broth
- 3/4 cup sour cream
- salt and pepper to taste
- 2 tablespoons snipped fresh chives
- To make meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, cook stirring frequently until onion is translucent, about 2 to 3 minutes.
- In a large bowl, combine ground beef, ground pork, panko, egg yolks, allspice, nutmeg and cooked onions. Season with salt and 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 tablespoon olive oil to skillet, add meatballs in batches and cook until all sides are brown, about 5 to 10 minutes. Transfer to a paper towel lined plate.
- To make gravy:
- Melt butter in the same skillet you 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 to 2 minutes. Stir in sour cream. Season with salt and pepper to taste. Stir in meatballs and cook until heated through and sauce thickens, 10 to 20 minutes.
Garlic Mashed Potatoes
- 8 potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
- 2 cloves garlic, minced
- salt and pepper, to taste
- 2 to 3 tablespoons snipped chives
- Bring a large pot of water to a boil, add potatoes. Boil until fork tender, 20 to 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.
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 be made only once a year~
- 2 large eggs
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup flour
- 1/4 teaspoon salt
- vegetable oil for frying
- powdered sugar, for dusting
- 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 to 3 inches of oil in a heavy cast iron skillet to 375 degrees.
- 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 top.
- 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.
Until Next Time~
*Recipe adapted from: