To Joel Henrysson, a Swedish hunter, his grandma’s meatballs are the ultimate Christmas treat. “Ever since I was very little, they have been a real favorite. Other meatballs taste okay, too, but these are heavenly! They were always first in the demand list for Christmas food – looking back now, I think my poor grandma had to cook way too much!” shares Joel.
Now, we’re lucky Joel has grown up and doesn’t shy away from cooking himself. Having gotten his grandma’s recipe and secrets, he’s sharing them with us.
Ingredients
Ingredients:
- 500 grams of minced game meat (Joel prefers wild boar due to the fat ratio. He has also tried mixing deer with wild boar and has achieved great results!)
- 1 egg
- 1 yellow onion
- 1 dl heavy cream
- 1/2 dl breadcrumbs
- 1 teaspoon white pepper
- 1 teaspoon allspice (To bring out that really Christmassy flavor, Joel uses a little more.)
- 1 1/2 teaspoon salt
- 3 teaspoons sugar
Preparation
Place the minced meat in a bowl with the spices and mix with your hands to combine everything.
Grate your onion (this will keep the meatballs juicier than if you chopped it) and add it to the bowl.
Add in the egg, cream, and breadcrumbs and mix it all together. The breadcrumbs will help keep the meatballs together and absorb the cream, making them the perfect consistency.
Take a little of the meat and roll it into meatballs of your preferred size. Slightly damp hands are a good help here!
"Ever since I was very little, they have been a real favorite. Other meatballs taste okay, too, but these are heavenly! They were always first in the demand list for Christmas food."
Add some butter to a pan and cook the meatballs on low to medium heat. It’s important not to go wild and crazy here and turn the heat to the max – take your time and enjoy some Christmas music and a glass of Glögg instead!
This recipe should be enough for four people. For the ultimate classic Swedish experience, serve the meatballs with silky mashed potatoes and cranberry sauce
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