What’s better than having the coolest bosses ever? Having the coolest bosses ever that happen to also be Swedish! Not only do we have the pleasure of working for an amazing company run by two wonderful people (Chris and My, in case you’ve forgotten somehow), we also have the pleasure of experiencing a little taste of Sweden from time to time. We’re sure you’ve all heard of (and eaten at least once in your life) the infamous swedish meatballs at IKEA that are sold at some ridiculously cheap price and have become the only reason many people take a trip to IKEA? Well, take those and throw them in the bin, because this special recipe created by My, will have you wondering what all the fuss was about over those damn IKEA meatballs!

KÖTTBULLAR (aka Swedish meatballs) are traditionally served with a creamy gravy, pickled cucumber, potatoes and lingonberry sauce.

Warning: This recipe may cause you to look like a Swedish meatball as you will most likely be wanting to eat them every night of the week for the rest of your life. You have been warned.

My’s Swedish meatballs: Serves 4

INGREDIENTS:

800g baby potatoes

fresh parsley + dill

Pickled cucumber:

2 lebanese cucumber

1/3 cup white vinegar

1 cup water

2 tbsp sugar

Meatballs:

600g pork mince

2 garlic cloves

Salt and pepper

Small pinch nutmeg

Gravy:

60g butter

2 tbsp corn or plain flour

1 chicken stock cube

1 tsp soy sauce

1 tsp white vinegar

Lingonberry jam, to serve

Method:

Pickled cucumber: Very thinly slice cucumbers using a mandolin, place in a shallow bowl. Add vinegar, water and sugar to a small saucepan and heat gently over medium heat, stirring, until sugar has dissolved. Pour over cucumbers, season with salt and pepper then set aside in the fridge for 45 minutes (keep for up to 3 days).

Place potatoes into a saucepan and cover with water. Bring to the boil and simmer for 15 minutes or until tender (but still firm). Drain and return to saucepan.

Meatballs: While potatoes are boiling, combine pork mince with crushed garlic and a small pinch of nutmeg. Season with salt and pepper. Massage well and roll tablespoonfuls of mixture into meatballs. Heat a large frypan with oil & butter over medium heat. Dust meatballs in flour (optional) then add straight into pan and cook, turning, for 6-7 minutes or until golden and almost cooked through. Set aside on a plate, keep pan over medium heat.

Gravy: Add butter to pan. Once foaming, sprinkle in flour then slowly pour in 2 cups water, whisking. Crumble in stock cube and simmer over medium heat for 3-4 minutes. Add soy sauce and vinegar, season to taste with salt and pepper. Return meatballs to gravy and warm through for a few minutes.

Chop parsley and dill. Toss with potatoes, olive oil (or butter) and season with salt and pepper to taste.

Serve potatoes, meatballs and gravy with pickled cucumbers and lingonberry jam (optional).

*You can use either beef mince, pork or a mixture of both.