Today, my personal version of Swedish meatballs (those that everyone knows to have them eat at Ikea but I've eaten in Sweden). To accompany the meatballs, mixed ground meat, I made a raspberry syrup, having an acidity that nicely contrasts with the greasy feeling that give these meatballs. The sauce I made very fluid, simply stirring the sauce dumplings with cream and I let you rest your meatballs, you are drenched in Gravy. I wanted to do with Swedish meatballs of portions, small finger food spoon, where each ingredient contributes to creating a balance of flavors, but you can serve as a main meat dish. If you want to immerse yourself in the atmosphere of the Cold Sweden, It is a fun dish to try.
300 grams minced meat of beef, pork and veal
1 medium potato
1 small onion
2 slices of white bread without the edges dipped in a little milk and wrung out
30 grams of grated Grana padano PDO
salt and pepper
1 tablespoon of extra virgin olive oil
enough flour to coat the meatballs
oil for frying as required
1 liter of vegetable broth made with a carrot, an onion and a stick of celery
100 ml of cream
FOR THE RASPBERRY SAUCE
200 grams of raspberries
a pinch of salt
a little lemon juice
3 tablespoons granulated sugar
FOR PURE 'POTATO
3 medium potatoes
whole milk as required
salt to taste
30 grams of butter
30 grams of Grana Padano PDO
To prepare the Swedish meatballs, tritare finemente la cipolla e soffriggerla in una padella con l'olio evo finché non sarà appassita. Boil potatoes and crush with a potato masher. Place in a bowl the minced mixed meat, the onion, the mashed potato, the egg, the Parmesan, l'erba cipollina tritata finemente e il pane in cassetta bagnato con il latte e ben strizzato. Season with salt and pepper and mix everything until you get a homogeneous mixture. Form balls the size of large cherries and dip them in flour. FRY in abundant oil seeds.
Bring the broth to a boil and cook for 15 minutes leaving them dip meatballs. Then add the broth and cream, adjust the salt if necessary and leave to rest.
Meanwhile, prepare the mashed potatoes: boil the potatoes, put them through a food mill and cook in a saucepan over low heat with just enough milk to get a soft, thick puree. Combine the Parmesan cheese, a pinch of nutmeg and season with salt.
For raspberry syrup, put the raspberries in a skillet with lemon, a pinch of salt and sugar and cook for 10 minutes or until you have a thick, caramelized Compote. Pass through a sieve and set aside.
If you want to make individual portions, mettere su ogni cucchiaio un po' di purè di patate, place a Patty well soaked in sauce, irrorare con un po' dello sciroppo di lamponi e guarnire, If you like, with a raspberry and a stalk of chives. If you want to serve Swedish meatballs with raspberry sauce to the pot, lay them on mashed potatoes, drizzle of sauce and accompany them with raspberry syrup apart.
MATCHING: A fresh and drinkable red suits our in this recipe. We chose Sedara, wine produced by the Sicilian Donnafugata. Basato principalmente sul vitigno Nero d'Avola, questo vino profuma di frutti rossi maturi e al palato conserva una piacevole mineralita'.