I hardly visit IKEA these days. It’s been awhile indeed, that one time I started to crave for their meatballs. Köttbullar as it is most likely called, these Swedish meatballs are typically made with a mix of ground beef, pork or veal; and traditionally served with gravy, boiled potatoes, lingonberry jam and fresh pickled cucumber.
I was just randomly seeking for some new recipes when I came across to this one. I realized then that I didn’t need to visit IKEA anymore, since I can already enjoy these meatballs (w/o the gravy) at home. This Swedish meatball recipe is also somehow healthier. The meatballs are oven-baked, while it also suggested to use low-fat pork sausage, and there’s no gravy sauce as side recipe. It’s such a fitting meal for followers of Atkins or South Beach diet. Yes, you can count me in as one.
- 1 lb. very lean ground beef (less than 10% fat)
- 1 pkg. (12 oz.) low-fat pork sausage (I used Jimmy Dean 50% less fat sausage)
- 1 onion, diced very small
- 1 T garlic puree (also called ground garlic)
- 1/2 tsp. Veg-Sal or 1/4 tsp. salt
- 1/4 tsp. white pepper
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cinnamon
1. Preheat oven to 400 F. Use food processor to finely chop onion. Put meat in mixing bowl and allow to come to room temperature, then mix in onions, garlic, salt, pepper, ginger, cardamom, and allspice. Mix with your hands until spices are well distributed and pork and beef are well combined.
2. Mist pan or grilling rack with olive oil. Use a tablespoon to measure out meat, forming small meatballs by rolling with your hands and placing them on the rack as you go. Bake until meatballs are slightly browned and cooked through, 20-30 minutes. (It took longer than I thought it would to get them cooked through. Maybe I made mine a little too big.) Serve hot.
Recipe adopted from Kalyn’s Kitchen.