Nordic-style meatballs

Today I bring you a recipe for a very handy dish that always goes well with good bread for dipping: meatballs. But this time we will pair them with a sauce different from the usual. We are going to make meatballs with a Nordic sauce, which I think is the best way to christen the new Nordik non-stick frying pan from Bra.

This recipe is inspired by the Swedish meatballs or Köttbullar, which is a popular dish in the Nordic countries and is usually served, in addition to the sauce, with mashed potatoes and some slices of cucumber pickled in the Swedish style.

Since olive oil was not traditionally available, the meatballs were fried in butter. We, to make them lighter, will fry them with a little olive oil and will do it in the same pan in which we will cook the sauce.

We will take advantage of the great benefits of the Nordik frying pan, which also has a design and colors I love. They are perfect pans for everyday use, because we can handle them very comfortably, nothing will stick thanks to their non-stick coating and they help us cook faster thanks to their excellent heat distribution. Without a doubt, Nordik pans offer great value for money!

Shall we start with the recipe? So note down the ingredients and let’s go (below you have the recipe video to follow the step-by-step).

Nordik frying pan from Bra

Ingredients

• 450 g ground meat
• 1 small fresh spring onion or 1/2 large
• 1 tbsp chopped fresh parsley
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp ground nutmeg
• 1/4 tsp ground pepper
• 1 tbsp soy sauce
• Salt to taste

For the sauce:

• 25 g butter
• 3 tbsp wheat flour
• 400 ml mushroom or vegetable stock
• 1 tbsp soy sauce
• 1 tbsp mustard
• 200 ml cooking cream
• salt to taste

Preparation

For the meatballs:

1. To begin, chop or mince the onion (the smaller the better) and also chop the parsley.
2. In a bowl add the meat, the onion, the parsley, the garlic powder, the brown sugar, the nutmeg, the ground pepper, the soy sauce and a pinch of salt.
3. Mix well so everything is integrated and, with your hands or using meatball tongs, form balls more or less of the same size (approx. 16-18 come out).
4. In the Nordik frying pan from Bra, add a thin layer of oil (if you want to make them in the more traditional Nordic style, use butter), and fry the meatballs, turning them to ensure they cook on all sides and set them aside covered on a plate or on a tray.

For the sauce:

1. Clean the pan to remove the oil and frying residue, add the butter and let it melt.
2. Next, add the flour and stir so everything is well combined until the flour begins to brown.
3. Pour the hot stock little by little and stir well with the help of a whisk or a spatula, so lumps do not form. Let it thicken slightly without stopping stirring.
4. Stir in the mustard and the soy sauce, and stir until well combined.
5. When it begins to thicken, add the cream, a pinch of salt and stir again to incorporate everything well.
6. Add the meatballs and, if you like, you can add a little dill and fresh parsley before serving.

Nordik frying pan from Bra

You can accompany them with a few spoonfuls of slightly thick mashed potatoes, or with cooked white rice and then you have a very complete one-dish meal. And to make them in the purest Nordic style, serve them with some cucumber slices. Enjoy!