Mini Swedish meatballs with cranberry sauce
This recipe creates classic mini Swedish meatballs, seasoned with allspice, from a simple mix of pork mince, breadcrumbs, egg, and onion. They are pan-fried until golden and tender, then traditionally served with tart cranberry sauce, making for a delightful appetizer or main course.
Equipment
- 1 Mixing Bowl
- 1 Large Frying Pan Preferably non-stick
- 1 Spatula or Tongs For turning meatballs
- 1 Measuring Spoons
- 1 Chopping Board and Knife Or grater for onion
Ingredients
Main
- 300 g pork mince
- 50 g fresh white breadcrumb
- 1 egg yolk
- 2 tbsp finely chopped or grated onion
- ½ tsp ground allspice
- 1 tbsp olive oil
- cranberry sauce or jelly to serve
Instructions
- In a large mixing bowl, combine the pork mince, fresh white breadcrumbs, egg yolk, finely chopped or grated onion, and ground allspice.
- Gently mix all ingredients together until just combined. Avoid overmixing, as this can make the meatballs tough.
- Roll the mixture into small, bite-sized meatballs, approximately 2-3 cm in diameter.
- Heat the olive oil in a large non-stick frying pan or skillet over medium-high heat.
- Once hot, add the meatballs to the pan in batches, ensuring not to overcrowd. This allows them to brown properly rather than steam.
- Cook each batch for 5-7 minutes, turning frequently, until evenly browned on all sides and cooked through.
- To check for doneness, cut into one meatball to ensure it is no longer pink in the center.
- Remove the cooked meatballs from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Repeat with remaining batches until all meatballs are cooked.
- Serve the hot mini Swedish meatballs immediately with cranberry sauce or jelly on the side.
Notes
For optimal flavor and texture, ensure the onion is very finely chopped or grated; large pieces can make the meatballs inconsistent. Do not overmix the meatball mixture; gently combine the ingredients until just incorporated to prevent the meatballs from becoming tough and dense. Cook the meatballs in batches to avoid overcrowding the pan, which would lower the oil temperature and lead to steaming rather than proper browning. Browning is crucial for developing a rich, savory crust. While pork mince is specified, a 50/50 mix of pork and beef mince can add depth and traditional flavor. Serve hot with a generous dollop of cranberry sauce for the classic sweet-tart contrast.