Summer of Sweden - Week 5 - Swedish meatballs served with a sweet sherry gravy and potato salad - S

I can’t believe week 5 - the final week of my Summer of Sweden series is here already! It has been 3 wonderful weeks in Sweden with my boys (hubby + baby), family, friends, great food and adventure. We had a wonderful time in sleepy and beautiful Arkösund in East Gothland, with its breathtaking views of the Baltic Sea and forests teeming with wild berries and mushrooms (we did quite a bit of mushroom and berry picking); lovely dinners in bustling Norrköping; fulfilled days in picturesque Söderköping; a trip into the past in Medieval Visby, Gotland with its 1000 year old buildings; and marveled at the unusual rock formations 'Rauks' in Fårö, Gotland. For this week's recipe I have selected a quintessential Swedish recipe - Swedish meatballs and potato salad. Thanks for joining me on my wonderful culinary journey around Sweden!

Swedish meatballs served with a sweet sherry gravy and potato salad

Preparation time 30 minutes

Cooking time 55 minutes

Total time: 85 minutes

Ingredients (serves 4)

Potato Salad

1.5lbs/24oz/680g potatoes, washed

Salt to taste

2 eggs

2 green onions or scallions, diced

½ green bell pepper (½ cup), diced

½ cup light mayonnaise

2 tablespoons olive oil

Freshly ground black pepper

¼ teaspoon nutmeg, ground

2 tablespoons sour cream

Optional ingredients

1 tablespoon dill, chopped finely

Sweet sherry gravy

¼ cup (4 tablespoons) olive oil

0.44lbs/7oz/200g shallots, diced

2 cloves garlic, minced

1 bay leaf

1 teaspoon fresh or dried mixed herbs (thyme, sage, rosemary), chopped finely

¼ teaspoon allspice, ground

Freshly ground black pepper to taste

1 tablespoon flour

1 ½ cups sweet sherry

Salt to taste

Meat balls

1lb/16oz/454g minced beef

1 tablespoon olive oil

2 cloves garlic, minced

¼ onion (¼ cup), chopped

1 potato, peeled, boiled and mashed

1 egg, beaten

¼ teaspoon allspice, ground

Freshly ground black pepper to taste

Salt to taste

4 cups oil for frying

Method

  • Start by preparing the potato salad, it can be served warm or chilled

  • Bring salted water to boil in a large saucepan and add the potatoes, boil the potatoes partially covered over high heat until tender but firm (15-20 minutes)

  • Drain the water, allow to cool, then peel and chop the potatoes into 0.4x0.4inch/1cmx1cm cubes

  • Boil the eggs in a pan of water over high heat for about 10 minutes, remove eggs and place in a bowl of cold water for 1 minute, then peel and grate coarsely

  • Combine the potatoes, eggs, green onions, bell pepper, mayonnaise, olive oil, black pepper, nutmeg, sour cream and dill (optional) in a large bowl and mix well before serving

  • Next prepare the sweet sherry gravy

  • Heat the olive oil in a medium saucepan over medium heat and sauté the shallots uncovered for about 3 minutes or until shallots are lightly browned

  • Add garlic, bay leaf, mixed herbs, allspice and black pepper , then continue cooking uncovered for about 2 minutes

  • Add the flour and cook for 1 minute, then add the sweet sherry and cook for another 4 minutes

  • Next prepare the meat balls

  • Fry the garlic in the olive oil over medium heat for 1 minute then add the onions and fry for another minute, remove from heat