Sunday, 22 May 2011

Swedish-Style Pork Meatballs

I've only just gone and done it again. Given a probably highly unauthentic dish a nationality. OK, so the closest I've got to Sweden is Ikea. Needless to say these meatballs are much better than their Ikea cousins (but I must admit, I have a soft spot for Ikea meatballs....).

This is another dish I remember really fondly from when I was little. My Mum and I used to make a little production line. We'd get our hands nice and messy squishing the meatball mixture between our fingers and then one of us would roll the meatballs, while the other one would dust them in flour. Needless to say if I was in charge of dusting the meatballs it would be like an explosion in a flour factory.

This version of the recipe I use sausage meat for ease. I have been known to make these meatballs using a mixture of pork mince and bacon. They're even nice with turkey mince if pork isn't your cup of tea. If I can get my hands on fresh tarragon I like to substitute it for the thyme for a different but yummy flavour.

Ingredients (serves 3)
Packet of 8 good quality pork sausages
White wine
Chicken stock
Vegetable oil
Plain flour

How to...
1. Finely dice the onions and garlic and soften in a pan with some vegetable oil.
2. Slice open the sausages and empty the meat into a bowl. Grind pepper and salt into the sausage meat. Add a generous sprinkling of thyme and the onions and garlic.
3. Make sure your hands are clean and stick them in the sausage meat and mix it all up.
4. Roll the pork mixture into small balls and coat them in a dusting of plain flour.
5. Brown the meatballs in a pan with some vegetable oil. Drain off the excess oil once they're brown.
6. Slosh about a glass of wine into the pan, pour the same into a glass for yourself and enjoy it.
7. Pour enough chicken stock in the pan to almost cover the meatballs, for me this was about 1 pint.
8. Leave to simmer for half an hour. The sauce should reduce and become as thick as gravy.

9. Serve with boiled rice and spinach, or just in a bowl with a hunk of fresh bread to mop up the sauce.
Whilst cooking I was listening to... The Buena Vista Social Club

No comments:

Post a Comment