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 the best way to debut Bra 's new Nordik nonstick frying pan .

This recipe is inspired by that of 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 Swedish-style marinated cucumber slices. .

As olive oil was not traditionally available, 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 day to day, because we can handle them very comfortably, nothing will stick to us thanks to their non-stick coating and they help us cook faster, thanks to their wonderful temperature distribution. Without a doubt, the Nordik are great value for money pans!

Shall we start with the recipe? Well, take note of the ingredients for her (below you have the recipe in video to follow the step by step).

Bra Nordik frying pan

Ingredients

• 450g minced meat
• 1 small or 1/2 large fresh chive
• 1 tablespoon chopped fresh parsley
• 1 tablespoon of brown sugar
• 1 tsp garlic powder
• 1 tsp nutmeg
• 1/4 tsp ground pepper
• 1 tablespoon soy sauce
• Salt to taste

For the sauce:

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

Elaboration

For the meatballs:

1. To start, cut or chop the onion (the smaller the better) and also chop the parsley.
2. In a bowl add the meat, onion, parsley, garlic powder, brown sugar, nutmeg, ground pepper, soy sauce and a pinch of salt.
3. Mix well so that everything is integrated and, with your hands or with the help of some meatball tongs, form balls of more or less the same size (approximately 16-18 will come out).
4. In the Bra Nordik Skillet , add a bottom 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 done on all sides and reserve them covered on a plate or in a tray.

For the sauce:

1. Clean the pan to remove the oil and the remains of the frying, add the butter and let it melt.
2. Next, add the flour and stir so that everything is well integrated until the flour is toasted.
3. Add the hot broth little by little and stir well with the help of some rods or a spatula, so that lumps do not form. Let it thicken slightly while stirring.
4. Add the mustard and soy sauce, and stir until well combined.
5. When it thickens, add the cream, a touch of salt and stir again to integrate everything well.
6. Stir in the meatballs and, if you like, you can add a little dill and fresh parsley before serving.

Bra Nordik frying pan

You can accompany them with a few tablespoons of thick mashed potatoes, or cooked white rice and thus you have a unique and complete dish. And for them to be in the purest Nordic style, serve them with a few slices of cucumber. Enjoy!