Wednesday, March 9, 2011

"Swedish" weekend, pt. 1

For our wedding last year, Thomas' cute cousin, Sarah, was able to travel to the States from Sweden to attend. She wrote out some Swedish recipes for us that we finally tried out recently! The recipes were originally written using metric measurements, which was fine for us because Sarah also gave us some special measuring cups. Most of our readers probably do not have access to them, though, so we will share the American measurements as well.

The first in our 3-part series is a dish that a lot of people probably associate with Sweden: Swedish meatballs! These were so yummy, and although the recipe made a lot, we didn't have leftovers for very long!

Swedish Meatballs
500 g (1.1 lb) ground beef (or other meat of your choice)
1 dl (about 6 3/4 Tbsp) breadcrumbs
1 1/2 dl (about 2/3 cup) milk
1 1/2 tsk (about 1 1/2 tsp) salt
1 1/2 krm (about 1/4 tsp) pepper
1 egg
2 msk (about 2 Tbsp) chopped onions, caramelized
  1. Combine milk and breadcrumbs. Let soak 10 minutes.
  2. Add salt and meat, mixing carefully.
  3. Add pepper, egg, and caramelized onions. Mix until well combined. Do not over-mix, or your meatballs may have a rubbery texture.
  4. Form small (1 1/2") balls from the meat mixture. Fry at a medium low heat.

    No comments:

    Post a Comment