Jorjon Colazo, Head Chef at Michelin-starred Aquavit London shares his recipe for a Nordic-inspired plate of Swedish Meatballs
Serving recommends 7-9 per portion
Ingredients
For the meatballs:
• 1.5kg high quality ground beef
• 500g high quality ground pork
• 150g high quality ground beef fat cap
For the dish:
• 150ml double cream
• 100ml milk
• 150g panko crumbs
• 32.5g salt
• Black pepper
• 150g browned onions
• 50g mustard
• 2 whole free-range eggs
Method
For the meatballs:
1 Grind the mix through a meat grinder two times.
For the dish:
1 Mix the ground meat with all of the liquids, then add the dry ingredients and mix thoroughly until completely combined.
2 Chill the mixture in the fridge for 1 hour.
3 Remove and roll into small balls (1 meatball=25g) and then place on a tray covered with parchment paper.
4 Cook in a pan over a medium heat until browned all over and cooked through.
5 Caramelise the meatballs in butter.
6 Serve with creamy mash potato and pickled cucumber.
Recipe and image courtesy of Jorjon Colazo, Head Chef at Aquavit London, *
