Cooking With Campiche: Scandinavian meatballs
Published 9:00 am Friday, January 31, 2025
- This Scandinavian take on meatballs includes nutmeg, cloves and allspice.
Begging a woman for a family meatball recipe can be as dangerous as asking her age. Well, I weaseled this one from my wife, Laurie, Scandinavian in body and mind, without too much fanfare.
Regarding dinner, such cuisine is often considered a favorite. Whether at home or public gatherings, it satisfies both family and a crowd.
We accompanied the meatballs with asparagus, riced mashed potatoes and homemade cranberry chutney. A pan gravy finished the meal with aplomb. How lucky we are to have good homemade food from a family recipe dating back to grandma.
Meatballs
• 2 pounds ground beef
• 1 pound ground pork
• Two beaten eggs
• 1 cup mashed potatoes
• 1 cup breadcrumbs or panko
• 1 teaspoon brown sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 3/4 cup whole milk
• 1/4 cup canola oil with a pat
of butter for frying
• Sea salt and cracked pepper,
to taste
Pan gravy
• 4 tablespoons butter
• 4 tablespoons flour
• 1 heaping tablespoon
mushroom dust
• Pinch of cayenne
Preparation
Combine the meatball ingredients (except canola oil) into a soft, even mixture. Using a small ice cream scoop dipped in cold water, form the mixture into balls and fry slowly in a small amount of oil until browned on all sides.
Place the meatballs into a casserole and slip into the oven at low heat to keep warm as you complete the pan gravy.
For the gravy, scoop 4 tablespoons of butter into the frying pan. Once melted, add 4 tablespoons of flour and stir until browned and smooth.
Sprinkle in mushroom dust and stir until you have a creamy mixture. Then, slowly mix in beef stock and cream or milk in proportion to your taste, totaling about 4 cups. Stir until you have a smooth gravy. Add salt and pepper. Simmer and then pour the gravy over the meatballs.
Another variation is to saute finely chopped onions and mushrooms in the butter and oil mixture before adding the flour. We served the meatballs with creamy riced potatoes and asparagus, cooked until al dente. Laurie’s cranberry chutney finished the deal.