EVERY RECIPE DESERVES
A little love letter
Dear swedish meatball stew,
The moment it gets dark at five, I start thinking about you. Not in a dramatic way. Just in a very consistent one.
Golden meatballs with dill and parsley, a creamy sauce with a little nutmeg and mustard, baby potatoes that go soft and soak up everything, and bright green peas for good measure. Then a spoonful of lingonberry jam and a dollop of crème fraîche on top, sweet and tangy against all that savory richness.
You belong to cold evenings when nobody wants to leave the house. One pot, a few bowls, blankets within reach. You're the main reason I don't mind winter nearly as much as I probably should.
Let’s make this piece of happinessxo, Kimberly
saved you a seatp.s. sear a double batch of meatballs, freeze half on a tray and bag them. next time this stew is a 40-minute job.
FRESH OUT OF THE KITCHEN
Up close
Swedish Meatball Stew
Swedish meatballs simmered in a creamy sauce with dill and mustard. About an hour and twenty minutes. Mashed potatoes and lingonberries, please.
GOOD TO KNOW
READY IN1 h 20 minMAKES3-4 servingsDIFFICULTYyou got thisDIETmeat & fishSTART ATON THE TABLE AT
From my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTSUNITSSCALE
for the meatballs
for the sauce
for the other ingredients
for the toppings
something to drink?
INSTRUCTIONStap the number when a step is done
1
shape the meatballs
First, peel the onion and garlic cloves and set them aside. Finely chop the parsley and dill, placing them in a medium bowl. Add the ground meat, breadcrumbs, egg, Dijon mustard, nutmeg, salt, and pepper. Grate the onion and garlic finely and add them to the mixture as well. Mix everything thoroughly and form the mixture into small balls, about 40 g each, roughly the size of a ping-pong ball.2
sear the meatballs
Heat a large pan over medium-high heat with a bit of clarified butter, and sear the meatballs on all sides until they are nicely browned. They don’t need to be fully cooked through yet, as they’ll finish cooking in the sauce. Be careful not to let them get too dark, as this can cause bitterness in the final dish.3
prep the potatoes
While the meatballs are cooking, wash the potatoes, dry them well, and cut them in halves or quarters, depending on their size. Set them aside.4
deglaze
Once the meatballs are seared, remove them from the pan and set them aside on a plate. Return the pan to the stove and deglaze with 75 ml white wine, scraping up any browned bits with a wooden spoon. Let it reduce for about 5 minutes. Strain the liquid through a sieve to remove any larger bits, then set this liquid aside.5
make the sauce
Now, place the pan over low heat, melt the butter, and whisk in the flour to create a roux, stirring constantly until you have a smooth, creamy paste. Let it cook for a few minutes, stirring continuously to remove any raw flour taste. Gradually add the beef broth in several stages, whisking each time until the sauce is smooth and comes to a light boil before adding the next portion. Finally, pour in the reserved liquid and the cream, stirring well. Season the sauce with Dijon mustard, Worcestershire sauce, salt, and pepper.6
simmer the potatoes
Add the prepared potatoes to the sauce, cover, and let them simmer over medium heat for about 20 minutes, or until they are tender.7
prep the toppings
While the potatoes are cooking, place the frozen peas in a small bowl, cover with hot water, and let them sit for about 5 minutes. Drain the peas and set them aside. Finely chop a bit more parsley and dill for garnish, and prepare the lingonberries and crème fraîche.8
add the meatballs
Once the potatoes are soft, return the meatballs to the sauce, stir everything together, and let it simmer for an additional 10 minutes, or until the meatballs are fully cooked through and heated.9
serve
To serve, divide the potatoes, meatballs, and sauce among deep plates. Top with peas, a dollop of crème fraîche, a spoonful of lingonberry jam, and fresh herbs. Enjoy!Pairings
what goes with this stew
ASKED & ANSWEREDtap a question
Can I make it ahead?
Yes. It keeps 3 days in the fridge and tastes even better the next day. The sauce thickens, so add a splash of stock when you reheat it.
My meatballs fall apart. What am I doing wrong?
Grate the onion very finely and chill the mixture for 15 minutes before rolling. In the pan, let them brown before you turn them.
Where do I get lingonberry jam?
IKEA, honestly, or the Scandinavian shelf of a good supermarket. Cranberry sauce works just as well.
Can I freeze Swedish meatball stew?
Yes, for up to 3 months. The potatoes get a little softer after thawing. Thaw it overnight in the fridge and reheat it gently, stirring, with a splash of stock.
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MADE IT?
Tell me how it went
THE GUEST BOOK0 entries
p.s. sear a double batch of meatballs, freeze half on a tray and bag them. next time this stew is a 40-minute job.
EVERY RECIPE DESERVES
A little love letter
Dear swedish meatball stew,
The moment it gets dark at five, I start thinking about you. Not in a dramatic way. Just in a very consistent one.
Golden meatballs with dill and parsley, a creamy sauce with a little nutmeg and mustard, baby potatoes that go soft and soak up everything, and bright green peas for good measure. Then a spoonful of lingonberry jam and a dollop of crème fraîche on top, sweet and tangy against all that savory richness.
You belong to cold evenings when nobody wants to leave the house. One pot, a few bowls, blankets within reach. You're the main reason I don't mind winter nearly as much as I probably should.
Let’s make this piece of happinessxo, Kimberly
saved you a seatFRESH OUT OF THE KITCHEN
Up close
Swedish Meatball Stew
Swedish meatballs simmered in a creamy sauce with dill and mustard. About an hour and twenty minutes. Mashed potatoes and lingonberries, please.
GOOD TO KNOW
READY IN1 h 20 minMAKES3-4 servingsSTART ATDIFFICULTYyou got thisDIETmeat & fishON THE TABLE AT
that’s meFrom my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTS
UNITS
SCALE
for the meatballs
for the sauce
for the other ingredients
for the toppings
something to drink?
INSTRUCTIONStap the number when a step is done
1
shape the meatballs
First, peel the onion and garlic cloves and set them aside. Finely chop the parsley and dill, placing them in a medium bowl. Add the ground meat, breadcrumbs, egg, Dijon mustard, nutmeg, salt, and pepper. Grate the onion and garlic finely and add them to the mixture as well. Mix everything thoroughly and form the mixture into small balls, about 40 g each, roughly the size of a ping-pong ball.2
sear the meatballs
Heat a large pan over medium-high heat with a bit of clarified butter, and sear the meatballs on all sides until they are nicely browned. They don’t need to be fully cooked through yet, as they’ll finish cooking in the sauce. Be careful not to let them get too dark, as this can cause bitterness in the final dish.3
prep the potatoes
While the meatballs are cooking, wash the potatoes, dry them well, and cut them in halves or quarters, depending on their size. Set them aside.4
deglaze
Once the meatballs are seared, remove them from the pan and set them aside on a plate. Return the pan to the stove and deglaze with 75 ml white wine, scraping up any browned bits with a wooden spoon. Let it reduce for about 5 minutes. Strain the liquid through a sieve to remove any larger bits, then set this liquid aside.5
make the sauce
Now, place the pan over low heat, melt the butter, and whisk in the flour to create a roux, stirring constantly until you have a smooth, creamy paste. Let it cook for a few minutes, stirring continuously to remove any raw flour taste. Gradually add the beef broth in several stages, whisking each time until the sauce is smooth and comes to a light boil before adding the next portion. Finally, pour in the reserved liquid and the cream, stirring well. Season the sauce with Dijon mustard, Worcestershire sauce, salt, and pepper.6
simmer the potatoes
Add the prepared potatoes to the sauce, cover, and let them simmer over medium heat for about 20 minutes, or until they are tender.7
prep the toppings
While the potatoes are cooking, place the frozen peas in a small bowl, cover with hot water, and let them sit for about 5 minutes. Drain the peas and set them aside. Finely chop a bit more parsley and dill for garnish, and prepare the lingonberries and crème fraîche.8
add the meatballs
Once the potatoes are soft, return the meatballs to the sauce, stir everything together, and let it simmer for an additional 10 minutes, or until the meatballs are fully cooked through and heated.9
serve
To serve, divide the potatoes, meatballs, and sauce among deep plates. Top with peas, a dollop of crème fraîche, a spoonful of lingonberry jam, and fresh herbs. Enjoy!Pairings
what goes with this stew
ASKED & ANSWEREDtap a question
Can I make it ahead?
Yes. It keeps 3 days in the fridge and tastes even better the next day. The sauce thickens, so add a splash of stock when you reheat it.
My meatballs fall apart. What am I doing wrong?
Grate the onion very finely and chill the mixture for 15 minutes before rolling. In the pan, let them brown before you turn them.
Where do I get lingonberry jam?
IKEA, honestly, or the Scandinavian shelf of a good supermarket. Cranberry sauce works just as well.
Can I freeze Swedish meatball stew?
Yes, for up to 3 months. The potatoes get a little softer after thawing. Thaw it overnight in the fridge and reheat it gently, stirring, with a splash of stock.
YOU MIGHT ALSO LIKE
More pieces of happiness
MADE IT?
Tell me how it went
THE GUEST BOOK0 entries