{"id":915,"date":"2019-02-04T21:14:08","date_gmt":"2019-02-05T02:14:08","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/swedish-style-meatballs\/"},"modified":"2026-08-23T15:51:44","modified_gmt":"2026-08-23T19:51:44","slug":"swedish-style-meatballs","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/swedish-style-meatballs\/","title":{"rendered":"Swedish meatballs"},"content":{"rendered":"<h3>\ud83e\udd63 <strong>A full litre of sauce, and that is on purpose<\/strong><\/h3>\n<p>Four cups of beef broth for two pounds of meat. That is double what most recipes use, and I did it that way on purpose. We like sauce around here. A Swedish meatball sitting half submerged in a creamy brown sauce built on sour cream and fresh thyme beats three spoonfuls of gravy parked beside it. The roux starts with butter and flour, the 14% sour cream softens it without weighing it down, and there is always some left for the next day. These are my Swedish meatballs, or <em>k\u00f6ttbullar<\/em> if you want to be fancy about it.<\/p>\n<h3>\ud83c\udf36\ufe0f <strong>Chinese five-spice, my back road to allspice<\/strong><\/h3>\n<p>There is a quarter teaspoon of Chinese five-spice powder in this mix, and yes, that raises eyebrows. Here is the thing: five-spice is not really a Chinese invention in the way people assume. It is clove, star anise and cinnamon. That is the exact register of allspice, the spice every classic Swedish meatball leans on. I wanted warm spices that would pull that flavour forward and this is what I had on the shelf. Paired with nutmeg and oregano, it gives the meatballs a warm bottom note that nobody at the table can quite name.<\/p>\n<h3>\ud83c\udf5a <strong>What actually lands on the plate<\/strong><\/h3>\n<p>The rest is simple. Two slices of regular brown sandwich bread soaked in milk, two big shallots softened in the pan, beef and pork in equal parts. No egg. The bread panade does the binding on its own and the meatball stays tender instead of turning rubbery. I scoop them with a heaping tablespoon, which gives roughly one inch meatballs, and I serve them with rice and roasted vegetables. A weeknight dinner that eats like a weekend one.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd63 A full litre of sauce, and that is on purpose Four cups of beef broth for two pounds of meat. That is double what most recipes use, and I did it that way on purpose. We like sauce around here. A Swedish meatball sitting half submerged in a creamy &hellip;<\/p>\n","protected":false},"featured_media":10249,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Swedish Meatballs Recipe with Creamy Brown Sauce","_yoast_wpseo_metadesc":"Tender beef and pork Swedish meatballs in a creamy brown sauce made from scratch with sour cream, Dijon and thyme. 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