Authentic Swedish meatballs recipe
 Looking for an authentic Swedish meatballs recipe? Then look no further. Celebrated Swedish chef Niklas Ekstedt shows you the way. 2 tbsp oil1 onion, chopped1 anchovy fillet, chopped 200ml/7fl oz reduced veal stock (or chicken stock)200ml/7fl oz double cream 1 tsp cornflour salt and freshly ground black pepper 2 tbsp oil 1 onion, chopped 1 anchovy fillet, chopped 200ml/7fl oz reduced veal stock (or chicken stock) 200ml/7fl oz double cream 1 tsp cornflour salt and freshly ground black pepper ½ onion, finely chopped150ml/5fl oz double cream100ml/3½fl oz milk1 tbsp salt1 tsp ground allspice100g/3½oz fresh breadcrumbs 250g/9oz beef mince 250g/9oz pork mince4 tbsp vegetable oil, for frying, plus extra for greasing75g/2½oz unsalted butter ½ onion, finely chopped 150ml/5fl oz double cream 100ml/3½fl oz milk 1 tbsp salt 1 tsp ground allspice 100g/3½oz fresh breadcrumbs 250g/9oz beef mince 250g/9oz pork mince 4 tbsp vegetable oil, for frying, plus extra for greasing 75g/2½oz unsalted butter ¼ white cabbage, shaved thinly on a mandoline1 head fennel, shaved thinly on a mandolinesalt2 apples, shaved thinly on a mandoline2 tbsp olive oil3 tbsp soured creamsalt and pepper1 tbsp white wine vinegar ¼ white cabbage, shaved thinly on a mandoline 1 head fennel, shaved thinly on a mandoline salt 2 apples, shaved thinly on a mandoline 2 tbsp olive oil 3 tbsp soured cream salt and pepper 1 tbsp white wine vinegar 500g/1lb 2oz new potatoes, cooked 500g/1lb 2oz new potatoes, cooked Method For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.Preheat the oven to 220C/200C Fan/Gas 6. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too. For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve. Preheat the oven to 220C/200C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 6. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too. To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too.