Swedish Meatballs & Mash
Sweden doesn’t have an official national dish but Meatballs and mashed potatos is certainly the unofficial one. There’s two common ways to serve it, with or without a cream sauce and both are delicious.
For simplicity in the outdoor kitchen I choose to make it without the sauce this time.
You’ll need fuel for 25-30 minutes. Smaller cuts on the potatos and a lid will save some cooking time and fuel.
This dish will use 7-8 dl of water including washing up
Ingredients for 2 servings:
2 tbsp bread crumbs
3/4 dl milk
1/4 yellow onion, or equal
250 g minced beef
1 egg
salt, white pepper to taste
5-6 egg sized potatos of a floury variety
nutmeg
1/4 dl milk
Butter
Start by peeling and cutting the potatos in small pieces, quarters or smaller. Add water just enough to cover. Salt generoulsy. Boil until fork tender.
Let the bread crumbs soak in the milk for at least 10 minutes.
Dice the onion as fine as you’re able
Combine the bread crumbs with onions, beef, egg,salt and pepper until you have a homogenous paste.
Roll balls to a diameter of 1 - 1½ inches, if your hands are wet the paste doesn't stick to your hand.
Brown on medium-high heat, a few at the time, on all sides. Don't crowd the pan.
Put the browned meatballs to the side while you brown the next batch. When all are browned, lower the heat and put all meatballs back in the pan for a few minutes, rolling them every now and then.
Mash the potatos with a fork, add milk and butter, some nutmeg, salt and pepper to taste.
Plate up the mash with meatballs and lingonberries.