Swedish meatballs: this is Hanna de Caen’s recipe

Swedish meatballs: this is Hanna’s Sunday recipe from the Bien Dans Son Assiette workshop in Caen (Calvados). ©Hanna Granotier

In collaboration with Caen side (Calvados), Liberty regularly offers you simple and effective recipewith the complicity of Hanna Granotier from the workshop Well on His Plate.

This Sunday, January 15, 2023, she explains how to make Swedish meatballs.

Meatballs are found in all countries, with lots of variations that all have in common that they are prepared with leftovers. In Italy we enjoy “Polpette”, in Germany “Frikadellen”, in Poland “Klopsy”, etc. And in Sweden, “Kottbullar” are served in a creamy brown sauce: impossible to resist!

Hanna Granotier


For 8-10 pieces: 250 g minced beef, 250 g minced pork, 1 onion, 2 cloves of garlic, 30 g breadcrumbs, 1 egg, 30 g butter, 30 g flour, 300 ml beef stock, salt and pepper and 100 ml of whipping cream.


Prepare the meat. In a salad bowl, mix the minced meat with salt and the finely chopped onion, and mix vigorously by hand for 2 to 3 minutes. Add egg and breadcrumbs. Continue to mix until everything is well combined.

Shape the dumplings. Take the equivalent of a tablespoon of the mixture and roll it between your moistened palms until the dumpling is round. Repeat this gesture until you run out of meat. You should have about 24 dumplings. Heat two large drizzles of oil in a pan. Cook the meatballs on both sides over medium heat. When they are nicely browned, lower the heat and cook for 5-10 minutes more. Remove the meatballs from the pan and set aside.

Make the sauce. In a saucepan, melt the butter, then pour the flour that you will mix continuously until it browns. Finally, dilute with the beef broth (if not, use water). Whisk together until boiling. Season and add the cream. If you find the sauce too runny, keep reducing it; if on the contrary it is too thick, add water. Return the meatballs to the sauce and serve hot.

Hanna’s good tips

To vary the flavors, do not hesitate to mix different kinds of minced meat (veal, lamb) and add fresh herbs such as parsley, tarragon. In order to obtain a soft texture, you can, instead of breadcrumbs, soak a piece of stale white bread in milk for half an hour, then squeeze it lightly and add it to your meat preparation. This trick allows you to recover bread that could not be eaten in time!

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Find Hanna in her workshop Bien Dans Son Assiette, at 25 rue Pierre-Girard in Caen. More info on biendanssonassiette.fr.

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