Nordic style meatballs
Today I bring you a recipe for a very popular dish, which always goes hand in hand with a good bread to dip: meatballs. But this time we will accompany them with a different sauce than usual. We are going to make meatballs with a Nordic sauce , which seems to me to be the best way to use Bra's new Nordik non-stick frying pan for the first time.
This recipe is inspired by the Swedish meatballs or Köttbulllar , which is a popular dish in the Nordic countries and is usually served accompanied, in addition to the sauce, by mashed potatoes and some slices of cucumber marinated in the Swedish style. .
As 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 we will do it in the same pan in which we will cook the sauce.
We will take advantage of the great advantages of the Nordik frying pan , which also has a design and colors that I love. They are perfect pans for everyday use, because we can handle them very comfortably, nothing is going to stick to us thanks to their non-stick properties and they help us cook faster, thanks to their wonderful distribution of temperature. Without a doubt, the Nordik are pans with a great value for money!
Shall we start with the recipe? Well, take note of the ingredients for her (below you have the video recipe to follow the step by step).
IngredientsFor the meatballs:
- 450 g minced meat
- 1 small or 1/2 large fresh onion
- 1 tbsp chopped fresh parsley
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp nutmeg
- 1/4 tsp ground pepper
- 1 tbsp soy sauce
- Salt to taste
For the sauce:
- 25g of butter
- 3 tablespoons of wheat flour
- 400 ml of mushroom or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp mustard
- 200 ml of cooking cream
- salt to taste
For the meatballs:
- To start, cut or chop the onion (the smaller the better) and also chop the parsley.
- In a bowl add the meat, onion, parsley, garlic powder, brown sugar, nutmeg, ground pepper, soy sauce and a pinch of salt.
- Mix well so that everything is integrated and, with your hands or with the help of meatball tongs, form balls of more or less the same size (approx. 16-18 come out).
- In the Bra Nordik Frying Pan , add a base of oil (if you want to make them in the more traditional Nordic style, use butter), and fry the meatballs, turning them over to make sure they are cooked on all sides and reserve them covered on a plate or in a tray.
For the sauce:
- Clean the pan to remove the oil and the remains of the frying, add the butter and let it melt.
- Next, add the flour and stir so that everything is well integrated until the flour is toasted.
- Add the hot broth little by little and stir well with the help of a whisk or a spatula, so that no lumps form. Let it thicken slightly while continuing to stir.
- Add the mustard and soy sauce, and stir until well integrated.
- When it thickens, add the cream, a touch of salt and stir again to integrate everything well.
- Add the meatballs and, if you like, you can add a little dill and fresh parsley before serving.
You can accompany them with a few tablespoons of somewhat thick mashed potatoes, or cooked white rice and thus you have a unique and complete dish. And to make them in the purest Nordic style, serve them with a few slices of cucumber. Bon Appetite!