In april 2015 I visited Stockholm and I ate this traditional Swedish recipe which caused immediate mouthgasms. Never ever in my life have I eaten that slowly in order to enjoy the best Swedish meatballs in all of Sweden for as long as possible. I did my best to shut down all other senses just so I could taste the perfection to its full extent. If you ever visit Stockholm, PLEASE visit this place called Bakfickan, which literally means ‘back pocket’, as it is the back entrance of the capital’s opera house. Order the köttbullar (meatballs) and enjoy life.
So back home I’ve waited for a lazy Sunday so I could try and imitate it and I’m quite content with the first attempt:
For 4 individuals
500 g minced meat (mixed pork/cow meat)
1 tblsp allspice
4 tblsp bread crumbs
4 tblsp milk
a dash of cinnamon
300 ml veal stock
3 tblsp flour
3 tblsp water
1 tblsp soy sauce
150 ml cream
a dash of sugar
Potatismos (mashed potatoes)
10 – 12 potatoes
3-4 tblsp butter
250 ml (whip) cream
Inlagd gurka (pickled cucumber)
Lingonberries, jam or preserved (if not available you can use cranberries or blue berries as well)
– Rasp the cucumber and put them in a bowl.
– Add 3/4 water and 1/4 vinegar, salt, pepper, sugar and a chopped onion.
– Put it in the refridgerator
– Add the milk to the breadcrumbs and let it soak in for 5 minutes.
– Peel the potatoes in the meantime and put them in a big kettle filled with salted water and bring it to a boil.
– Chop or even grate the onion and fry them shortly in some butter.
– Mix the milky breadcrumbs, onions, minced meat, pepper, salt, slightly beaten egg and allspice.
– Make small meatballs out of the mix (diameter: 3-4 cm) and fry them in a pan with abundant oil.
– When the outside of the balls are done, put them on a separate platter.
– Add the stock, flour and water to pan and bring it to a boil while stirring. Make sure it becomes a homogene sauce.
– Place the balls back in and let it simmer for about 5 minutes.
– Add the soy sauce, cream, pepper and sugar to the gravy, bring it to a boil while stirring and let it simmer covered on a low heat.
– Drain the potatoes, cut them into tiny pieces.
– Put the (whip) cream and butter in a pan, bring to a boil while stirring continuously.
– Turn of the heat, add the potatoes and keep on mixing until you’ve got homoge mashed potatoes.
– Get the pickled cucumber out of the refridgerator and garnish with some dill.
– Add some lingonberries (and combine it with the mashed potatoes and/or meatballs)