These Baked Swedish Meatballs are made with lamb, fresh dill and parsley. A beautiful roux-based sauce with sherry and more dill and parsley. Soun
For the past few months now I have been helped, nurtured, embraced and guided along the way by some pretty amazing fellow food bloggers. Not just about food, but about blogging, photography and numerous topics. The group I have come to really love and check in with for questions, answers, sharing of food ideas, recipes and support has been the Food Blogger Central team. What a fantastic group of amazing ladies, and a few men, too I might add.
I wrote an essay of sorts here about 8 months ago on my personal experiences as a male food blogger somewhat new to the scene after a year of hard work. My outlook and experience has completely done a 180° turn by my participating. Biggest lesson learned, be patient and keep doing what you love. I reach out, ask questions, interact with commenters here and on other food blogs, and have been really improving my photography (or at least I think so) by their help. In the group Nagi, from RecipeTinEats proposed the group of 188+ food bloggers connect and set up a Blog Hop where everyone was listed who wanted to participate would be encouraged to get to know another blogger on the list, explore new cuisines and recipes and with that, the opportunity to expand some readership.
So the food blogger I am introducing here is Harriet from over at What to have for Dinner Tonight. Her blog “is mainly aimed at busy people, who struggle to find time in their lives for cooking and end up all too often getting a take away or a ready meal.” She lives in Chester, Cheshire, which is near the border of Wales, in England. She has lot’s of tasty food and the recipe that grabbed my attention was this Swedish Meatballs recipe of hers.
I’m with Harriet, as I have never had the IKEA brand’s famous Swedish Meatballs! I’ve heard that Lingonberry jelly is traditionally used with Swedish meatballs and thought sour cream was integral as well, but this version is all about a roux-based sauce that is flavored with lots of fresh dill, parsley and a helping of sherry (her version uses brandy). I decided not to go the traditional route and copy hers exactly. While most of the ingredients are from her recipe I didn’t have brandy in the pantry and used sherry instead. Also, I wanted to keep things a little different and adapt from her, so I didn’t pan fry the meatballs, but chose to pour the sauce over them meatballs and then bake the entire dish. These came out so moist and was quite delicious. The fresh herbs pack a lot of flavor and the side of frites were perfect to sop up the wonderful gravy this made.
So let’s get started by preheating your oven to 350°F.
For the meatballs add the ground lamb to a large bowl. Add the egg, breadcrumbs, some salt and pepper, and half of the chopped parsley and dill. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet.
Use a 2-inch scoop or roll into small balls, about the size of a golf ball. Set aside.
In a large frying pan add the olive oil and over medium heat sauté the onion. Stir in the sherry and deglaze pan, stirring being careful as alcohol should burn off.
Add the flour and cook for a minute more stirring. Gradually add the water a little at a time, stirring often. Pour in the heavy cream and remaining parsley and dill. Stir to incorporate completely.
Pour the other 1/4 cup of heavy cream on the bottom of the baking dish. Place the meatballs in a 9”x9” greased pan and pour sauce over the top. Cover with foil and bake for 30 minutes or until a thermometer inserted in a meatball reaches 160°F.
Serve alongside crispy french fries. Enjoy and thanks for the recipe Harriet!
Baked Swedish Meatballs
- 1 lb ground lamb (or beef if preferred)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup parsley chopped
- 2 tbsp fresh dill chopped
- 1 egg
- 2 tbsp heavy cream (or milk)
- 1/3 cup breadcrumbs
- 2 tbsp olive oil
- 1/2 onion diced
- 1/2 cup sherry
- 2 tbsp flour
- 2 tsp Worcestershire sauce
- 1/2 cup water
- 1/2 cup heavy cream (separated)
- Preheat oven to 350°F. In a small bowl add the breadcrumbs and 2 tablespoons of the cream. Toss to absorb and set aside.
- For the meatballs add the ground lamb (or ground beef) to a large bowl. Add the egg, breadcrumb mixture, salt, pepper, allspice, nutmeg and half of the chopped parsley and dill. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet. Use a 2-inch scoop or roll into small balls, about the size of a golf ball. Makes 16-20 meatballs depending on size rolled. Set aside.
- In a large frying pan add the olive oil and over medium heat sauté the onion for 3 minutes or until soft. Whisk in the flour and cook for a minute more. Stir in the sherry, Worcestershire sauce and water. Bring to a boil, reduce heat to low and cook for several minutes until thickened. Pour in 1/4 cup heavy cream and remaining parsley and dill. Stir to incorporate completely.
- Pour the other 1/4 cup of heavy cream on the bottom of a 9x9" baking dish. Place the meatballs in and pour sauce over the top. Cover with foil and bake for 30 minutes or until a thermometer inserted reaches 160°F. Serve alongside crispy french fries, on top of mashed potatoes or cooked noodles.