Swedish meatballs, a recipe by Joseba Arguiñano with a spectacular sauce
How to make Swedish meatballs with spices and their traditional creamy sauce.
- 750 gramos de carne picada (mezcla de ternera y cerdo)
- 1/2 cebolla
- 120 gramos de mantequilla
- 80 mililitros de leche
- 25 gramos de miga de pan
- 1 huevo
- 1/2 cucharadita de nuez moscada
- 1/2 cucharadita de cardamomo
- 2 pastillas de Avecrem Pollo Gallina Blanca
- 1/2 cucharadita de pimienta negra molida
- aceite de oliva
- 40 gramos de harina de trigo
- 500 mililitros de agua
- Pica la cebolla lo más fina posible para que se integre perfectamente en la masa de las albóndigas. Derrite unos 30 gramos de la mantequilla en una sartén y cocina la cebolla a fuego medio-bajo durante varios minutos hasta que quede tierna, transparente y ligeramente dorada, de manera que aporte sabor sin resultar crujiente dentro de las albóndigas.
- Coloca la miga de pan (sin la corteza, importante) en un bol pequeño y vierte la leche sobre ella. Déjala reposar unos minutos para que absorba el líquido. Este sencillo paso es clave para conseguir unas albóndigas especialmente jugosas. Pasa la cebolla pochada a un bol amplio y deja que pierda un poco de temperatura. Añade la miga de pan hidratada, el huevo, la carne picada, la nuez moscada, el cardamomo, la pimienta negra y un poco de sal. Mezcla todos los ingredientes con las manos limpias o con una espátula hasta obtener una masa homogénea. Evita trabajarla en exceso para que las albóndigas no queden compactas. Cubre el bol con film transparente y deja reposar la mezcla en la nevera durante unos 20 minutos. Este tiempo permite que los sabores se integren mejor y la masa se compacte facilitando el darles después forma.
- Saca la masa del frigorífico y forma pequeñas bolas. Procura que todas sean de tamaño similar para que se cocinen al mismo tiempo. Pásalas ligeramente por harina, eliminando el exceso.
- Calienta una mezcla de mantequilla y un poco de aceite de oliva en una sartén amplia. Cocina las albóndigas y gíralas cuidadosamente hasta que estén doradas por todos los lados. Deben quedar crujientes por fuera y jugosas por dentro. Una vez listas, retíralas y reserva.
- En la misma sartén donde has cocinado las albóndigas, añade la harina y remueve constantemente durante un par de minutos para eliminar el sabor a crudo. Incorpora las dos pastillas de Avecrem Pollo de Gallina Blanca desmenuzadas y vierte el agua poco a poco mientras remueves con unas varillas para ligar la salsa y evitar así los grumos. Cocina unos minutos hasta que la salsa empiece a espesar.
- Devuelve las albóndigas a la sartén y mézclalas con la salsa. Cocina todo junto durante unos 5 minutos a fuego suave para que absorban parte del sabor de la salsa.
- Sirve las albóndigas suecas bien calientes y déjate sorprender por la jugosidad de la carne y el toque cremoso de la salsa. ¡Que aproveche!
Swedish meatballs have crossed borders to become an international classic. A seemingly simple recipe, but with plenty of character!
Unlike traditional Spanish meatballs, Swedish meatballs are distinguished by their spiced flavor and a creamier sauce than what we're used to in our cuisine. Joseba Arguiñano shows us how to make them, sharing his best tricks to ensure juicy meatballs and a perfectly cooked sauce. The delicious and comforting result never fails to impress.
- 750 grams of minced meat (mixture of beef and pork)
- 1/2 onion
- 120 grams of butter
- 80 milliliters of milk
- 25 grams of breadcrumbs
- 1 egg
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cardamom
- 2 Avecrem Chicken Gallina Blanca tablets
- 1/2 teaspoon of ground black pepper
- olive oil
- 40 grams of wheat flour
- 500 milliliters of water
Prepare the onion
Chop the onion as finely as possible so that it blends perfectly into the meatball mixture.
Melt about 30 grams of the butter in a pan and cook the onion over medium-low heat for several minutes until it is tender, translucent and lightly browned, so that it adds flavor without being crunchy inside the meatballs.
Hydrate the breadcrumbs and prepare the dough
Place the breadcrumbs (crust removed, this is important) in a small bowl and pour the milk over them. Let it sit for a few minutes to absorb the liquid. This simple step is key to achieving especially juicy meatballs.
Transfer the softened onion to a large bowl and let it cool slightly. Add the soaked breadcrumbs, egg, ground meat, nutmeg, cardamom, black pepper, and a pinch of salt.
Mix all the ingredients with clean hands or a spatula until you have a smooth dough. Avoid overworking it so the meatballs don't become too dense.
Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for about 20 minutes. This time allows the flavors to meld and the dough to firm up, making it easier to shape later.
Shape the meatballs
Remove the dough from the refrigerator and form small balls. Make sure they are all a similar size so they cook evenly. Lightly coat them in flour, removing any excess.
Dora the meatballs
Heat a mixture of butter and a little olive oil in a large skillet. Cook the meatballs, turning them carefully until golden brown on all sides. They should be crispy on the outside and juicy on the inside. Once cooked, remove them and set aside.
Prepare the creamy sauce
In the same pan where you cooked the meatballs, add the flour and stir constantly for a couple of minutes to eliminate the raw taste.
Add the two crumbled chicken stock cubes from Gallina Blanca and gradually pour in the water while whisking to thicken the sauce and prevent lumps. Cook for a few minutes until the sauce begins to thicken.
Finish cooking the meatballs in the sauce
Return the meatballs to the pan and mix them with the sauce. Cook everything together for about 5 minutes over low heat so they absorb some of the sauce's flavor.
Serve the meatballs in sauce
Serve the Swedish meatballs piping hot and be amazed by the juiciness of the meat and the creamy touch of the sauce. Enjoy!
Tips and tricks
Although it might seem like an optional step, letting the meat mixture rest in the refrigerator helps the meat absorb the flavors of the spices better and makes forming the meatballs much easier. It's also a great trick to prevent them from falling apart during cooking.
The traditional sauce should be creamy, yet light. If it's too thick, add a little more hot water. If it's too thin, let it reduce for a few more minutes, stirring frequently.
Cardamom and nutmeg are key ingredients in this recipe. If you grate or grind them just before using them, you'll achieve a much more intense and authentic aroma.
Can Swedish meatballs be prepared in advance?
Yes. In fact, it's an ideal recipe to make ahead of time, as the flavor intensifies after resting for a few hours. You can prepare them the day before and gently reheat them before serving—perfect for taking to work in a lunchbox.
Can meatballs be frozen?
Of course! Ideally, freeze the cooked meatballs along with the sauce in airtight containers. Separate them into portions so you can defrost just the right amount and not spoil the rest.
What is the difference between Swedish and Spanish meatballs?
The main difference lies in the spices and the sauce. Swedish versions incorporate cardamom and nutmeg into the meat mixture and are served with a creamy sauce, while Spanish versions are usually accompanied by richer sauces such as tomato, classic Spanish, or almond sauce.
