Royal Swedish Meatballs With Parsley Dressed Carrots

READY IN: 50mins
Recipe by AZPARZYCH

Recipe by Tina Nordstrom, posting for ZWT6 (Scandinavia)

Top Review by Karen Elizabeth

Very much enjoyed, you can never go wrong with meatballs, and I particularly enjoyed the dressed carrots, they really made the meal for me. My meatball mixture was a little soft, another time I will plan ahead and allow them some chilling/firming up time in the fridge, it certainly didnt affect the taste, though. Thank you, this recipe was made and enjoyed for ZWT9, Hot Pink Panthers On The Prowl

Ingredients Nutrition

  • Meatballs

  • 1 lb ground meat
  • 3 slices white bread
  • 12 cup milk
  • 1 egg
  • 34 cup finely chopped leek
  • butter and oil (for frying)
  • Dressed carrots

  • 10 -12 small carrots
  • water
  • salt and pepper
  • 1 tablespoon butter
  • 1 finely chopped red onion
  • parsley sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 14 cups milk
  • 12 cup chopped parsley
  • salt and pepper

Directions

  1. Meat Balls:.
  2. Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.
  3. Parsley dressed carrots:.
  4. Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
  5. Sauce:
  6. Melt the butter in a pan and add the flour. Whisk in the milk. Let in boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper. Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can’t find lingonberries.).

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