The meatballs, Köttbullar, are light, delicate and a real treat. They are best served in the traditional style, with potato purée, sweetened lingonberries and pressed cucumber. With this recipe, we never have to wait to go to IKEA to have Swedish meatballs It’s a great recipe and not too difficult to make.

Is this recipe authentic? The short answer is that there isn’t an authentic method. If you asked ten Swedes about making köttbullar you would get ten different answers. They would be similar for sure, but most Swedish cooks will have their own way and so will use a bit more or a bit less of this or that. Nonetheless, I think most Swedes would agree that these meatballs are pretty good.

Opinions about gräddsås (cream sauce) are even more divided. The recipe below is adapted from Vår Kok Bok (Sweden’s most popular cookery book) and is said to strike a good balance, but of course you can tweak it to suit your own preferences and still feel it is genuinely Swedish. Some add more cream, sometimes a lot more cream(!), and some add some white wine vinegar or a tablespoon of redcurrant jelly. Nonetheless, the gräddsås recipe below a good starting point.

Serve them the traditional way or serve them up the fine-dining way with pasta and asparagus.

Ingredients (Serves 4)

For the Meatballs / Köttbullar

4 tbsp fresh white breadcrumbs
4 tbsp milk or water
450 gms minced beef
2 tbsp grated or finely chopped onion
1 egg lightly beaten
2 whole allspice, crushed
Salt and freshly ground white pepper to taste

2 tbsp butter, for frying

Cream sauce

300 ml hot water
1/2 to 1 beef stock cube
2 tbsp plain flour or all-purpose flour
100 ml milk or water
1/2 to 1 tsp soy sauce
2-3 tbsp cream

Directions

For the Meatballs / Köttbullar

Put the breadcrumbs in a large bowl and add 4 tablespoons of milk or water. Leave them to absorb the liquid for about 5 minutes.

Add the mince, grated onion, egg, allspice (optional) and seasoning. Mix with your hands or a wooden spoon until evenly mixed. Don’t over mix or the meatballs will be heavy.

Take a tablespoon of mixture and roll it until it is nice and round. (Rinse your hands in cold water if the mixture is too sticky.) Repeat until you have used up all the mixture, by which time you should have between 30 and 40 meatballs.

Heat a tablespoon of butter in a frying pan over medium high heat until the butter stops sizzling. Fry half the meatballs, shaking the pan frequently when you first add them. When they are nicely browned, turn down the heat and cook for a further 10 minutes. Remove the meatballs from the pan and keep warm. Add another tablespoon of butter and fry the remaining meatballs in the same way.

The Sauce / Gräddsås

When the meatballs are cooked, remove the pan from the heat and add the warm water and use it to scrape up all the meaty bits in the pan. Bring it up to the boil and let it simmer for a minute or two. Sieve the mixture into a saucepan, add the stock cube and stir until dissolved.

Mix the flour with the milk or water and stir until dissolved. Pour into the saucepan, whisking continuously as you do so. Simmer the sauce for 5 minutes.

Add the soy sauce and cream. Heat for another couple of minutes, stirring continuously with a wooden spoon. (Use a whisk if you like a little foam, as shown above. If you like lots of bubbles, use an immersion blender with the blade half in and half out of the sauce.) Taste and adjust the seasoning.

Serve the meatballs with rårörda lingon, mashed potatoes, pressed cucumber and a light coating of the sauce. Pour the rest of the cream sauce into a jug for people to help themselves to if they want more.

Julköttbullar

For julköttbullar (Christmas meatballs) the breadcrumbs and milk/water are replaced with grated potato and cream and the onion is finely chopped and lightly fried first.

For a large party

For a large party, julköttbullar are normally cooked in an oven. Add the butter to a large pan and put it in a hot oven at 250°C until the butter is melted and a light brown colour. Add the julköttbullar and cook in the middle of the oven for 8-12 minutes until nicely browned, shaking the pan a few times to ensure that the balls are evenly browned.

650 gms medium lean ground beef
1/4 large onion, minced
3 cloves garlic, minced
1 beef cube
1 tsp cayenne or chilli powder
2 tsp paprika powder
2 tsp cumin powder
1 1/2 tsp coriander powder
1 heaped tablespoon fried tomato paste or tomato puree
1 tablespoon Canola oil
Salt to taste

DIRECTIONS

Heat Canola oil in a non-stick pan then fry the ground beef. Continuously turn them over using two spoons so that they don’t form lumps of meat. Keep frying until all the liquid is gone then add the minced onion and garlic. Fry on medium heat until fragrant then add the beef cube, paprika powder, cayenne or chilli powder, cumin powder and coriander powder. Mix well and taste for salt.

Add the fried tomato paste or tomato puree and heat through.

Serve with romaine boats and fresh salsa.

So I guess from now on, this is how we make Bolognese sauce for spaghetti Bolognese, lasagne or cannelloni.

450 gms 85% fat minced beef

1 stalk celery

1/2 medium-sized onion

3 cloves garlic

1 can stewed tomatoes

2 tsp oregano

salt to taste

Fry the minced beef till all the water is gone. Mince all the vegetables in food processor and add to the meat when all the water is gone.

Puree the stewed tomatoes and add to the pan when the vegetables are cooked. Add salt to taste and simmer till all the liquid is gone from the tomatoes.

Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, and I have see on the internet also vegetarian versions with no meat at all. Moussaka is traditionally served in very large portions and it is a heavy dish.

No one ever said it was easy, but it’s worth the effort!

This is our version of Moussaka and it is a high calorie and high carb dish! When we used to eat low carb we just replaced the potatoes with another portion of eggplant.

Notes:

• In Greece, Moussaka is most often made with ground lamb
• Moussaka can be prepared right up to the part before you add the béchamel and refrigerated overnight. The next day, prepare and add the béchamel sauce and cook.
• It can also be completely cooked and cooled, then frozen and reheated in the microwave.

INGREDIENTS

Serves 3 – 4

400 gms minced beef

3 medium globe eggplants

5 medium potatoes

1 can peeled tomatoes

2 tbsp tomato puree

1 medium onion

3 cloves garlic

1/4 tsp cumin powder

1/4 tsp cinnamon powder

2 tsp oregano flakes

Shredded mozzarella cheese

Olive oil

For the Béchamel:

3 – 4 tbsp butter

1 1/2 tbsp flour

400 – 500 ml fresh or UHT milk

salt to taste

DIRECTIONS

(1) Prepare the vegetables

Wash eggplants and trim off stems. Cut them into 1/2” slices across and put them in a large bowl or on a tray. Sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and put them under the grill on a baking tray until lightly browned and soft. Remove and set aside to cool.

There are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.

Wash the potatoes and boil them with their skins until medium soft. Soak in cold water then peel off the skins. Slice the potatoes approximately 1/2 cm thick.

Puree the canned tomatoes using a hand blender.

(2) Prepare the meat sauce

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tbsp of oil. Sauté the onions and garlic until the onions are translucent. Add the meat and continue to sauté until all the water is gone and the meat lightly browned. Add the canned tomato , tomato puree, salt, cumin, cinnamon, oregano and mix well. Reduce heat, cover, and let simmer until all the liquid has been absorbed, about 45 minutes to an hour. Check frequently to make it doesn’t stick to the pan or burn.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove from heat, set aside uncovered until ready to use.

(3) Build the Moussaka

Divide the meat sauce into two equal parts.

In an ovenproof casserole dish arrange a layer of the grilled eggplant slices overlapping them to cover the base of the dish. Pour half the meat sauce over the eggplant slices and spread evenly. Next arrange the potato slices over the meat sauce, overlapping them as well (or more eggplant slices if making the low carb version). Pour the other half of the meat sauce and top with the balance of the potato slices.

So, remember: the layers are eggplant slices, meat sauce, potato slices, meat sauce, potato slices.

Preheat the oven to 350°F (180°C).

(4) Prepare the Béchamel sauce

Heat the butter over a medium fire and when melted, add the flour. Stir for approximately 5 minutes on a slow fire. DON’T LET IT TURN BROWN OR BURN.

Add a little milk and stir. Keep adding the milk and stirring until a smooth consistency is achieved. You may need 400ml milk or more. Add some salt and remove from heat.

Immediately pour the béchamel sauce carefully and evenly over your moussaka. Sprinkle the shredded cheese on top of the Béchamel and bake for 30 minutes.

Remove the moussaka from the oven and allow to cool for 20-30 minutes.

Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Serve with a green salad and crusty bread.

 

Bolognese sauce made with 1/2 kg minced beef (See Spaghetti Bolognese)

9 lasagne leaves

Shredded Parmesan cheese

For the Béchamel:

3 – 4 tbsp butter

1 1/2 tbsp flour

400 – 500 ml fresh or UHT milk

salt to taste

Prepare the Bolognese sauce first.

While the sauce is cooking you can pre-boil lasagne leaves according to instructions on the package. Drain and lay them flat on a plate so they don’t stick to each other.

Lay 3 lasagne leaves on the base of an over-proof casserole dish or Pyrex. Pour 1/2 of the Bolognese sauce and spread evenly over the leaves. Lay three more lasagne leaves and add the balance of the sauce. Lay the last 3 lasagne leaves.

Pre-heat over to 180 degrees Centigrade.

Prepare the Béchamel:

• Heat the butter over a medium fire and when melted, add the flour. Stir for approximately 5 minutes on a slow fire. DON’T LET IT TURN BROWN OR BURN.
• Add a little milk and stir. Keep adding the milk and stirring until a smooth consistency is achieved. You may need 400ml milk or more. Add some salt and remove from heat.

Pour the Béchamel over the lasagne leaves, sprinkle with shredded Parmesan and bake in the oven for 30 – 40 minutes until the cheese has turned golden brown.

This recipe makes up to 4 servings depending on how much sauce you like in your Spaghetti!

1/2 kg minced beef
1 large onion, minced
5 – 6 cloves garlic, minced
1 can mushrooms, drained and sliced
1 can stewed tomatoes
5 tbsp tomato puree
1 – 2 tsp dried oregano flakes
3 tbsp olive oil for frying
2 cups water
1 Maggi beef cube
Salt to taste

DIRECTIONS

In a heavy saucepan, heat 1 tbsp olive oil and fry the sliced mushrooms on medium heat till somewhat dry. Careful, they tend to jump if the heat is too high!

Remove the mushrooms, add a little more oil if necessary and fry the minced beef until all the water is gone. Remove and add to fried mushrooms.

Add 1 tbsp oil if necessary and fry the minced onions and garlic till fragrant and the onions are transparent and soft. Don’t let them brown.

Add the tomato puree and stewed tomatoes. Stir well, cover and let simmer until all the water is gone and the sauce is somewhat dry. Rub the oregano flakes between your palms and add to the sauce together with salt to taste. Let it continue to simmer until the sauce is completely dry – do not let it burn!

Add 2 cups water, the beef cube and the fried mushrooms and minced beef. Mix well and cook till most of the water is gone.

To serve, dish out the spaghetti on a plate and spoon the sauce on top. Sprinkle with grated Parmesan if you like.

1.125 kg minced beef, minced

1 tbsp olive oil for frying

1 finely chopped onion

2 cloves garlic chopped

1 red pepper, de-seeded, skin removed, chopped

1 tsp cumin  powder

1 tsp mixed herbs

Half cup tomato sauce (canned sauce or passatta)

Half cup fresh breadcrumbs

Half cup beef stock

Salt and pepper to taste

DIRECTIONS

Preheat oven to gas mark 4, or 180C/350F.

Heat olive oil in a saucepan, and fry the onions, garlic and mixed herbs. Let it "sweat" over heat until the onions are soft without browning. Transfer to a large bowl and allow to cool.

Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Mix well then break up the minced beef and add to mixture. Season and mix together gently.

Pack this mixture into a 28 x 12 x 8 cm (11 x 5 x 3 inches) deep loaf tin and bake for 50 – 60 minutes.

Remove carefully from oven. Pour off any excess fat, let the loaf cool for about 10 minutes. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold.

1/2 kg minced beef

1 egg, well beaten

2 cloves garlic, chopped

1/4 onion chopped

1 tbsp chopped fresh parsley

Grated nutmeg

Salt and pepper

DIRECTIONS

Pre-heat oven to 210 C.

Put all ingredients in a mixing bowl and mix well – best done with your hands – then shape into a rectangle.

Heat some olive oil and butter in a saucepan large enough for the “rectangle” and fry on medium heat till both sides are brown.

Place in rectangular Pyrex dish and roast in oven for about an hour or till well-done.

Slice and serve with Rohaizan’s Low-carb gravy.

INGREDIENTS

For the meatballs:

• 500 gms ground beef
• 1/2 tsp nutmeg powder
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

For the sauce:

• 2 cloves garlic – minced
• 1/2 small onion – minced
• Beef cube
• 1 tbsp sherry vinegar

DIRECTIONS

Mix all the ingredients, knead well and form into golf ball-sized balls.

Heat some oil and fry meatballs on medium heat till well cooked. Drain and remove. Throw away the oil and leave only 2 tbsp in the saucepan.

Heat oil and fry the garlic and onion till soft. Add the sherry vinegar, stir well and let it simmer for 5 minutes.

Add 1/2 cup water and bring to the boil. Add salt to taste then add the meatballs. Make sure there is enough liquid to more or less cover the meatballs. Cook uncovered for 15 – 20 minutes till the "soup" is gone.

Serve with mashed potatoes and mixed vegetables or for a difference, cauliflower mash and red cabbage.