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18. Around The World in 80 BBQs - Sweden

Posted in Recipes by Lee Wills on 19/03/2017

For our first recipe of 2016 we're off to Sweden for a serious classic. Scandinavian cuisine is bang on trend at the moment and we were tempted to bake some delicious cinammon buns but we had to go with the quintessential swedish dish, meatballs.

You can forget IKEA, these meatballs are worth the effort. Serve with creamy mash and sweet jam for a fantastic winter warmer. Perfect for taking the edge off going back to work after the Christmas break.

This #aroundtheworldin80bbqs recipe features the Dutch Oven (a real favourite of ours) which allows us to cook succulent meatballs with ease.

Once cooked you'll deglaze the pan to create a delicious creamy sauce too!

This recipe serves 4-6 but we doubled up to feed a hungry group of 8.


INGREDIENTS

For the meatballs:

  • Small handfull of chopped fresh dill.
  • Small handful of chopped fresh parsley.
  • 300g of minced lean beef
  • 400g of minced pork (best quality)
  • 1 large egg
  • 115ml milk
  • 80g dried breadcrumbs
  • 1 tspn ground allspice
  • Pinch of Sea Salt
  • Pinch of freshly ground black pepper
  • Splash of olive oil

For the sauce:

  • Juice of 1/2 a lemon,
  • 300ml best quality beef stock
  • 1 tbsp Plain flour
  • 60ml double cream

For the Mash:

  • 1kg of potatoes
  • Splash of double cream
  • 50g of butter
  • Salt
  • White Pepper
  • Minced Garlic

EQUIPMENT

To produce this dish we've used the following:

  • Weber 57cm Charcoal BBQ
  • Gourmet BBQ system cooking grates
  • Weber GBS Dutch Oven
  • Large Drip Trays
  • Weber Gloves (large)
  • Potato Masher
  • Weber Chopping Boards
To serve:
  • Lingonberry Jam (cranberry will do)

IN THE KITCHEN

Meatballs:

  • In a large bowl combine all the meatball ingredients and combine, don't be shy and get your hands dirty!
  • When your meat has been properly scrunched, squished and mixed together; divide in half.
  • Roll each half into a a rough sausage shape.
  • Cut into fifteen equally sized pieces and then using wet hands roll into meatballs.
  • Put them on a well oiled weber drip tray and refrigerate for at least 60 minutes to firm up.

Mash:

  • Peel and chop your potatoes into equal pieces.
  • Add to a suitable pan, season and cover with cold water.
  • Bring to the boil and simmer until potato pieces are soft/ready for mashing.
    This can be done on your kitchen hob or BBQ side burner
  • Drain off the water and mash with butter, cream and garlic.

AT THE BBQ

  • Set up your weber bbq for indirect cooking (how) aiming for a medium-high heat circa 200 degrees celcius.
  • Cook the meatballs in your dutch oven for approximately 15-20 minutes.
  • Turn the meatballs until browned/cooked through.
  • Remove from the dutch oven and rest in a drip pan.
  • Spoon away all but 2-3 tablespoons of fat from the meatballs in the dutch oven.
  • Add fresh lemon juice, stock and cream.
  • Sprinkle in the flour using a sieve, season to taste and stir.
  • Bring to the boil, stir in a heaped tablespoon of jam reduce to a simmer.
  • Reduce the sauce to thicken and then return the meatballs to the pan.
  • Cook for a further five minutes and stir/toss the meatballs to evenly coat.
  • Serve on a bed of creamy mash with a dollop of lingonberry jam and a sprinkle of dill! delicious.


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