These meatballs with Swedish sauce is a recipe that Javi asks me again and again since he discovered them on our last trip together to Copenhagen. And it is that Danish cuisine has very rich flavors and textures that are mixed all the time with the cuisine of Sweden and Norway forming a Scandinavian cuisine that is delicious and very varied.

These meatballs are a recipe originating in Sweden but are served throughout Scandinavia and are delicious. It is a healthy recipe because it has almost no fat and we can also make it in a gluten-free and lactose-free version.

The trick is to make a light béchamel with broth and add just a little cream that is also light to give the creamy touch to the sauce. So we replace the original cream of the sauce with a lighter sauce that we can also make, more gluten-free and lactose-free. I hope you like it.

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For the meatballs

• 1 thick slice of white bread, without crust (note below)
• 80 ml warm milk
• 1 small onion
• 1 tablespoon chopped parsley
• 1 clove of garlic
• 1 teaspoon of a mixture of nutmeg, cloves, cinnamon and black pepper
• 1 egg
• 600 g minced meat (note below)
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil, to drizzle

For sauce

• 45 g (3 tablespoons) olive oil
• 30 g (3 tablespoons) flour (note below)
• 500 ml beef or chicken broth
• 60 g liquid cream** note below
• 1 tablespoon chopped parsley

Directions

Preheat the oven to 200 °C with hot air or 220ºC with heat up and down. Prepare a baking tray with baking paper or the basket of the air fryer

In a bowl, mix the bread cut into small pieces, warm milk, chopped onion, garlic and chopped parsley. Add the spices and egg and mix well.

Add the meat and mix everything. Season and knead until you have a uniform mixture. Form the small meatballs (about 3 cm in diameter) and place them on the baking tray and bake for about 10-12 minutes.

Para la salsa, calentamos el caldo en un cazo. Mientras, en una sartén ponemos a calentar el aceite a fuego medio. Cuando se derrita, agregamos la harina y movemos bien con una cuchara de palo para que se tueste bien. Cocinamos durante 5 a 8 minutos o hasta que la harina esté dorada con cuidado de no quemarla. Añadimos el caldo caliente moviendo sin parar y dejamos hervir durante 3 minutos.

Add the cream and season with salt and pepper. Add the meatballs and let them simmer for another 6 to 8 minutes. Serve with chopped parsley and dill and accompany with some boiled or roasted potatoes. Feast of feasts.

Tips and Tricks

• * I have used half pork half beef because I love how the meatballs look with the mixture, but you can use the one you prefer: turkey, chicken, duck ...
• ** We can use whipping cream but I prefer to use here cream for cooking that has less fat, you can also use evaporated milk without fat or lactose-free cream
• For a gluten-free option we can use cornstarch and gluten-free bread
• The original recipe has meat concentrate but it seems to me that using meat broth you do not need to aramaic anything
• Difficulty: easy
• Preparation time: 30 minutes
• Servings: about 30 meatballs

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