Earlier this year, I read a list of ’50 Signs You’re a Good Cook.’
I may not think of myself as a ‘natural’ good cook (that designation is reserved for people like my Aunty I, who I am certain has never needed a cookbook), but I study and experiment and try and fail and try again until I get it right. (Folks, don’t let my pretty food blog pictures fool you. I don’t always get it right the first time.)
One of the signs (sign #3) from the ’50 Signs’ list read: ‘Willing to experiment and try all foods and ingredients when cooking at home.’
Not to brag, but if that were the only sign, I wouldn’t just be a good cook – I’d be an excellent cook. Experimenting in the kitchen is one of my favourite things to do, especially with spices. Ginger, cloves, nutmeg, baharat, cardamom… bring on the spices and let’s try to make something new and exciting.
Given my love of experimenting in the kitchen and my love of spices, I naturally was thrilled when the lovely folks at Schwartz (maker of many fantastic herbs and spices) asked me to be a part of their ‘12 Tastes of Christmas’ campaign.
I was even more thrilled when I learned this campaign involved a custom-made Schwartz advent calendar with 12 different herbs and spices (best present ever). Guys, I loooooooooooooove advent calendars. So, experimenting in the kitchen + herbs and spices + an advent calendar = very happy Bintu.
From this advent calendar I wanted to create a Christmassy recipe with a twist. Something the ‘good cooks’ can make with ease and also something the ‘good-cooks-in-training’ who feel a little unsure in the kitchen can have fun with.
How about some Easy Swedish Meatballs with Nutmeg?
Yeap, meatballs with nutmeg. (And garlic.)
I used Schwartz ground nutmeg and Schwartz garlic granules (pulled from the advent calendar, but you can pop over to your local super market and find them) to make these stellar Easy Swedish Meatballs with Nutmeg. You will really love these meatballs, and you will really want to serve them to your guests this holiday season.
Why You’ll Love Easy Swedish Meatballs with Nutmeg
- They’re full of flavour. Thanks to Schwartz nutmeg and Schwartz garlic granules, these are not your average meatballs.
- While the flavour is ambitious, you don’t need to be a master chef to make them. Who doesn’t love an easy recipe around the holidays?
- The gravy is divine. Double cream and redcurrant jam… yes, please.
- Everyone you serve them to will love them. (That’s just my prediction, but I feel pretty confident with it.)
What to Serve with Swedish Meatballs
If you’re wondering what to serve with Swedish Meatballs, here are a few suggestions:
- Pasta of any kind, but especially buttered egg noodles
- Parsnip mash
- Potato mash
- Green beans
I hope you enjoy this Easy Swedish Meatballs with Nutmeg recipe. Don’t forget to stock up on the rather awesome Schwartz spices. The make a great pantry staple – I use mine daily.
So here is how to make Easy Swedish Meatballs with Nutmeg. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Thank you for reading my Easy Swedish Meatballs with Nutmeg recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
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Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Easy Swedish Meatballs with Nutmeg! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Easy Swedish Meatballs with Nutmeg
- 225 g lean pork mince
- 225 g lean beef mince
- 80 g panko breadcrumbs
- 1 small onion finely chopped
- 0.75 tsp grated nutmeg
- 0.5 tsp garlic granules
- Black pepper
- 1 egg beaten
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp plain flour
- 400 ml hot beef stock
- 125 ml double cream
- 1.5 tbsp redcurrant jam
- Parsley for garnish
Make the meatballs:
- Mix together the pork mince, beef mince, breadcrumbs, onion, nutmeg, garlic, seasoning and eggs in a bowl until combined.
- Roll the meat into 20 small meatballs.
- Heat the oil in a frying pan, add the meatballs in two batches and brown on all sides until cooked through. This might be up to 8 mins for 2 batches. Remove meatballs into a paper towel lined plate and set aside somewhere warm.
Make the gravy:
- Add the butter into the pan and melt it before adding in the flour and stirring for 1 min until the flour turns a light brown.
- Then slowly whisk in the stock and cook, whisking constantly for up to 2 mins until you end up with a slightly thickened gravy.
- Then mix in the double cream and redcurrant jam and season well.
- Reduce to a low simmer, add in the meatballs and cook for a couple of mins until heated through.
- Switch off the heat, garnished with parsley and serve with pasta, mash etc.