Jono & Jules do food & wine

We can see why this is eaten in across the world in Swedish furniture stores: it’s light, homely, and a total child-pleaser (sans sprouts for some).

Wine Suggestion: we love a creamy white to go with this dish; that means a touch of oak and if possible a little battonage to bring structure and a toasty, creamy texture. A little left field, we chose the Dominio de Tares Godello from old vine Godello, wild fermented in oak. With a lemony core layered with pears and stonefruit this has hints of white flowers, brioche and a gentle toasty/nutty character.

Swedish Meatballs – serves 4

• 1 onion, peeled and grated (use a box grater)
• 2 slices soft white bread, crusts removed and cut into 1cm cubes
• a splash of milk
• 300g beef mince
• 300g pork mince
• 1 egg
• a little freshly grated nutmeg
• ¼ tsp ground allspice
• ¼  tsp black pepper
• ¾ tsp cooking salt
• 1 tbsp rapeseed oil

CREAMY GRAVY:

• 50g unsalted butter
• 3 tbsp plain flour
• 500ml beef stock
• 125ml double cream

TO SERVE:

• finely chopped chives (only if you have them)
• lingonberry jam or cranberry sauce (also not essential)

Put the grated onion into a large mixing bowl. Add the bread and mix well – if the bread doesn’t turn soggy you can add a splash of milk. Set aside for a minute, then add the rest of the meatball ingredients, except the oil. Mix well with your hands to combine.

Roll the mixture into about 25-30 meatballs.

Heat the oil in a deep frying pan over a medium-high heat. Brown the meatballs in batches – they should be nicely browned all over but not cooked through. Set aside.

Lower the heat to medium.

Melt the butter in the meatball pan and wait until it foams. Add the flour and stir for a minute, then gradually add the beef stock, stirring constantly until you have a smooth sauce.

Turn the heat up slightly and bring the sauce to a simmer. Add the meatballs and any juices on the plate. Cook for 8-10 minutes or until the liquid has thickened to a thin gravy. Stir in the cream and simmer for a couple of minutes, then remove from the heat.

Sprinkle the meatballs with chives if you like and serve with creamy mash and some greans. Ligonberry or cranberry optional.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2022.)