Plat
Swedish Meatballs with Gravy, Mashed Potatoes, Lingonberry Sauce and Quick Pickles
2 h 30Pour 6Nutri-Score D€€
D
2 h 30
2 h 30Swedish Meatballs with Gravy, Mashed Potatoes, Lingonberry Sauce and Quick Pickles
ce qu’il vous faut
Ingrédients
minced beefViandes500 g- minced porkViandes500 g
panko breadcrumbsBoulangerie45 g
egg (large)Produits laitiers1 morceau
olive oil (for searing)Épicerie30 ml
heavy cream (for the meatballs)Produits laitiers60 ml
milk (for the meatballs)Produits laitiers30 ml
Dijon mustard (for the meatballs)Épicerie15 ml
allspice (ground)Épices2 g
black pepper (ground)Épices2 g
salt (for the meatballs)Épices8 g
butter (for basting)Produits laitiers30 g
thyme (sprigs)Fruits et légumes3 morceaux
rosemary (sprigs)Fruits et légumes2 morceaux- heavy cream (for the gravy)Produits laitiers240 ml
- beef stockÉpicerie480 ml
- Dijon mustard (for the gravy)Épicerie5 ml
Yukon potatoes (peeled while warm)Fruits et légumes5 morceaux- unsalted butter (for the mash)Produits laitiers225 g
- whole milk (for the mash)Produits laitiers240 ml
- salt (for the mash)Épices8 g
- lingonberries (cranberries work too)Fruits et légumes300 g
sugar (for the berry sauce)Épicerie65 g- lemon juice (to taste)Fruits et légumes15 ml
- salt (for the berry sauce)Épices2 g
cucumber (sliced)Fruits et légumes1 morceau
white wine vinegarÉpicerie480 ml
waterAutres240 ml- sugar (for the pickles)Épicerie150 g
- mustard seedsÉpices10 g
- dill (chopped)Fruits et légumes10 g
par portion
Nutrition
792kcal
- Glucides
- 50 g
- Protéines
- 24 g
- Lipides
- 55 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Casserole
Tamis
Fouet- Plaque de cuisson
pas à pas
Préparation
- Étape 1
Soak the breadcrumbs
- In a bowl, combine the panko breadcrumbs, heavy cream, milk, egg and Dijon mustard.
- Mix and let sit so the crumbs absorb the liquid.
- Étape 2
Make and chill the meatballs
- Add the minced beef, minced pork, allspice, salt and black pepper, then mix until well combined.
- With wet hands, form golf-ball-sized meatballs.
- Chill in the fridge.
- Étape 3
Boil the potatoes
- Boil the potatoes in salted water starting from cold until tender.
- Étape 4
Make the mashed potatoes
- Peel the potatoes while still warm and pass them through a sieve.
- Transfer to a pan over low heat and gradually fold in the butter until creamy.
- Pour in the milk, season with salt and gently fold until smooth.
- Étape 5
Make the quick pickles
- In a saucepan over low heat, cook the sugar with the white wine vinegar, water and mustard seeds until the sugar dissolves.
- Add the sliced cucumber and dill, then transfer to a container.
- Étape 6
Make the berry sauce
- Cook the lingonberries in a pan over medium heat with the sugar, lemon juice and a pinch of salt.
- Stir gently until jam-like, without crushing the berries so they keep their shape.
- Étape 7
Sear the meatballs
- Sear the meatballs in olive oil to build colour.
- Add butter and baste with thyme and rosemary until fully cooked, then remove from the pan.
- Étape 8
Make the gravy
- In the same pan, reduce the beef stock with the heavy cream.
- Once reduced, add the Dijon mustard and whisk into a gravy.
- Étape 9
Warm and serve
- Warm the meatballs in the gravy.
- Serve with the mashed potatoes, berry sauce and quick pickles.
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