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Recipe for Swedish meatballs and postcards from Stockholm's Vasa museet 

15/11/2015

31 Comments

 
My Swedish meatballs by Liz Posmyk, Good Things
Among the most memorable moments of our recent overseas trip was a visit to the Vasa Museet in Stockholm. It would be my second visit to both, and I was so excited to be taking my man to see this magnificent museum, I could barely contain myself.

The Vasa Museet is the most visited museum in the Scandinavian region - attracting more than one million visitors annually, and over 35 million visitors since the ancient battle ship was unveiled to the public. Built over an old dry dock from the 1800s, the Vasa Museet is a world class facility with unique design, created for a unique object. 

As background the Vasa was a warship built in the 1600s for Sweden's King Gustavus II Adolphus. The royal ship was the most expensive and richly ornamented vessel of its time, with hundreds of gilded and painted sculptures. The Vasa's hull was made from one thousand oak trees and her masts were more than fifty metres tall. On 10 August 1628, the ship set out on her maiden voyage, but capsized and sank in the harbour having sailed only 1,300 metres. All immediate attempts to raise her failed, however 64 cannons were salvaged between 1664 and 1683.

On 24 April, 1961, 333 years after she sank, the Vasa emerged from the deep thanks to the efforts of the Swedish Navy and a salvaging company. A temporary museum was built to house the vessel, enabling preservation work to commence. Between 1963 and 1967, divers discovered more than 40,000 objects in the seabed, and some of these are on display in the museum.  Among the items are candlesticks, board games, combs, thimbles, gloves, shoes, hats, coins, cookware, wooden plates and spoons and pewter vessels. Of course there's ammunition of all kinds, too. Cannonballs, bullets, gun ladles, muskets and axes, among other things. Barrels of meat, porridge, butter and spirits were also found on board. 

On my second visit to see the Vasa, I stood transfixed, just as I had done the first time I saw her. Peter, too, was in absolute awe. We spent four or five hours exploring the many treasures on show in the museum. And then stood and looked some more. Finally, when the hunger pangs became unbearable, we made our way to the canteen for a bite to eat. Peter ordered the meatballs. I had smoked fish. What can I tell you. Peter was the outright 'winner' with those meatballs.

While we were still in Stockholm, my darling cousin, Carolina, invited us to dinner one evening and made a huge batch of delicious meatballs especially for Peter. I watched her making them. She also cooked some moose for him, but then that's another story. 

My recipe for Swedish meatballs...

I promised Peter that I'd make him some Swedish meatballs as soon as we got home from overseas, and so I did. My preference is to bake, rather than fry, the meatballs so that they are lower in fat. I've made them many times over now and feel that my recipe is a keeper. 
SWEDISH MEATBALLS
For the meatballs:
500g lean pork mince
500g lean beef mince
1 small red/Spanish onion, or an eschallot, very finely chopped
1/8th teaspoon allspice
sea salt
white pepper
2 tablespoons rice crumbs or breadcrumbs
olive oil spray, to bake

For the sauce:
1 tablespoon unsalted butter
1 tablespoon plain (AP) flour or gluten free flour
2/3 cup beef stock
35mls soy sauce
1/2 cup pouring cream, perhaps a little more
5g dried chanterelle mushroom (optional)
2-3 button mushrooms, finely diced
white pepper, to taste

To serve:
steamed or baked baby potatoes
steamed green beans, or salad greens if preferred
lingonberries or lingonberry jam* 

First make the meatballs. Combine the mince, onion, allspice, salt pepper and crumbs in a large Pyrex bowl. Mix well with clean hands. Form into neatly-shaped balls, about 50g each. 

Heat your oven to 180 degrees C. Line a large baking tray with parchment paper. Arrange the meatballs on the tray, spray with the oil and bake for 30 minutes. Pour any cooking juices into a small jug and keep aside. This will add good flavour to the sauce.

Meanwhile, make the sauce. If using the chanterelles, reconstitute them in a little boiling water and reserve the soaking liquid. Cook the butter and flour together in a saucepan. Add the finely diced button mushrooms to the pan and cook for a minute longer. Slowly whisk in the beef stock, stirring out any lumps. Then pour in the soy sauce and the cream, followed by the pan juices from the meatballs (and the chanterelles and liquid, if using). Season to taste with white pepper. If the sauce is too thick, add a little extra cream or beef stock, but remember you are also going to add the cooking juices from the meatballs.

​If you feel the sauce needs more flavour, add a pinch of porcini salt. 

Finally, add the meatballs to the saucepan and heat through. Serve the meatballs topped with sauce, and the baby potatoes, greens and lingonberries or lingonberry jam on the side. Serves 6-8, depending on appetites.

*Lingonberry jam can be found at Aldi Supermarkets and also at IKEA stores. 

Words and images are copyright Liz Posmyk, Good Things.

Postcards and morsels from the Vasa...

The Vasa, a warship built in the 1600s, is on display at the Vasa Museum in Stockholm
Look closely at the image above and you'll see people on the ground level, to the left, as well as on the viewing platforms around this magnificent ship. This might give you a feel of the overall size of the Vasa. 

A handful of the artefacts on display at the Vasa Museum... 

Wooden cookware found on the Vasa, which sank in the 1600s, photo by Liz Posmyk, Good Things
Pitcher found on the Vasa, which sank in the 1600s. Photo by Liz Posmyk, Good Things
Clothing found on a skeleton pinned under a cannon on the Vasa, a ship that sank in the 1600s... photo by Liz Posmyk, Good Things
Letters from the Vasa, photo by Liz Posmyk, Good Things

The Vasa Museet/Museum...

You'll find the Vasa Museet at Galärvarvsvägen 14 in Stockholm. You can get there on foot, by subway, tram, ferry or car. For the tram, jump on at Harbour Street at the King's Garden City tram number 7. Get off at the Nordic Museum. Tours of the Vasa Museum take place every day. Entry price is approximately 130 SEK. Children under 18 are free. For more information, visit the web site.

Tell me friends, have you ever tasted or cooked Swedish meatballs? And have you been to the Vasa Museet in Stockholm?
31 Comments
Tandy | Lavender and Lime link
12/11/2015 02:16:36 am

what an amazing treasure of a museum! I have to try the sauce the next time we make meatballs :)

Reply
Lizzy
12/11/2015 05:04:49 pm

Thanks Tandy... I hope you enjoy the flavours... and, yes, the Vasa is amazing.

Reply
Krista link
12/11/2015 07:33:29 am

What a fascinating exhibit this is! I'd be mesmerized too. :-) And your meatballs sound marvelous. I do so love Swedish meatballs. :-)

Reply
Lizzy
12/11/2015 04:25:14 pm

Oh Krista, it really IS the most amazing museum... and one of the most amazing thing you will ever see x

Reply
John / Kitchen Riffs link
12/11/2015 12:11:54 pm

I love the Vasa museum! Such a fun place to visit -- I could spend hours there. Fascinating history, too. And who doesn't like Swedish meatballs? Although I haven't had these in ages. And it's been at least a decade since I've made them. Yours look great -- thanks.

Reply
Lizzy
12/11/2015 04:26:38 pm

Hi John, isn't the Vasa fascinating! I agree, we loved being there for hours... and, indeed, would happily go back. Thanks for stopping by.

Reply
Mazza
12/11/2015 04:13:11 pm

Lizzy, sounds delicious am going to try this weekend. Lizzy when you publish your recipes do you think you could give us average cooks and idea of the prep time as well as the cook time please. I just find that when I am in a hurry that this information is handy and would be invaluable to your readers. Many thanks for the wonderful recipes and tip & tricks that you provie in your blogs.

Reply
Lizzy
12/11/2015 04:28:39 pm

Thank you Mazza for your very kind words. I'll take your request on board and will do my best to assist you.

Reply
Eha
12/11/2015 06:57:03 pm

Thank you for the biggest smile on my face just now!! Yes, felt just the same the first time seeing the 'Vasa' :) ! And remember I am a true Viking daughter so was brought up with all of this since birth . . . But do have the proverbial giggles reading your delicious 'Swedish Meatballs' recipe . . love that you have put allspice into the mix, but Liz Posmyk, only you would have thought to add soy sauce: vive la fusion difference!! [Actually when I was an itty-bitty girl, we still used the 'three meats', ie minced veal I would not use now was one of the components]. Delightful, and promise to make it your way next time - heaps more taste :) !

Reply
Lizzy
14/11/2015 01:45:42 am

Aha Eha... I was wondering about whether to use beef or veal... my Hungarian mother always combined pork and veal mince.... the soy adds a depth of flavour to the sauce that Peter and I both loved xxx

Reply
Anna @ shenANNAgans link
13/11/2015 01:07:30 am

WOW.... the exhibition is awesome, I reckon I'd be pretty gobsmacked too. And your meatballs, well lovely Lizzy, they sound crazy delicious. Cant say I have ever tried them tho. Guess I better add to my HUGE list of must cook list. :)


Reply
Lizzy
14/11/2015 01:44:47 am

Well Anna, love, with IKEA opening soon you can taste theirs.... or better still, make some xx

Reply
Peter
13/11/2015 04:26:32 am

The Vasa was mind blowing. I really enjoyed seeing it. Well worth a trip to Stockholm just for that. The meatballs at the museum were good. Your cousin's meatballs were really good. Your meatballs are the best. Is that my little toy viking?

Reply
Lizzy
14/11/2015 01:44:14 am

Thank you my love. Yes, that IS your little Viking xxxxxxx

Reply
Lorraine @ Not Quite Nigella link
13/11/2015 05:46:06 am

I would love to visit Sweden one day and explore more of Scandinavania. I prefer to bake meatballs too. They seem to be less oily that way and you can do so many at once.

Reply
Lizzy
14/11/2015 01:43:51 am

Swedish is beautiful, Lorraine. Well worth a visit. As is the Vasa x

Reply
Hotly Spiced link
14/11/2015 01:36:58 am

Absolutely amazing story! I've never heard that story. I can't believe after all those years they were able to salvage the ship! I'd love to visit that museum - fascinating. And then dine on meatballs of course xx

Reply
Lizzy
14/11/2015 01:43:23 am

Thanks Charlie, it IS indeed an amazing story... and an even more amazing thing to see... truly! xx

Reply
Julia
14/11/2015 08:29:41 pm

I made these little puppies today and they were so delicious! Thanks Lizzy x

Reply
Fiona Ryan
15/11/2015 04:08:32 am

As you know, I love a good meatball. I've never been to Scandanavia but it's on the list. The museum and your story very much remind me of Iceland though. Love your little Viking in the background of the meatballs : )

Reply
Red Nomad OZ link
15/11/2015 04:57:02 am

Haha, who needs to actually go to Sweden when IKEA serves FINE Swedish meatballs??!! Only kidding, I'm sure the 'real' ones are awesome!

Reply
David link
15/11/2015 08:58:09 am

What an incredibly beautiful ship! I'm so glad you included photos… I've always want to make Swedish meatballs, but never felt I had the perfect recipe. I do now, thanks to you, Liz!

Reply
David link
21/11/2015 06:19:22 pm

Making these now! Will be freezing them without the sauce and then making the sauce and putting it together on Saturday next! Hope that works!

Reply
Zsuzsa link
15/11/2015 11:42:19 am

I tried it once at IKEA, OMG it was awful. But Lizzy I promise I will try your recipe. You can make anything look appetizing. I will let you know how it turns out.

Reply
Maureen link
17/11/2015 07:34:36 pm

What an outstanding museum - I'd LOVE to spend 5 hours or 5 days there. What history!

When I was a teenager, I fell in love with Swedish meatballs and I asked my mother to make them every week. I haven't made them in years. I will try your recipe. :)

Reply
@ChristineSalins (FoodWineTravel) link
18/11/2015 09:28:40 am

I visited the Vasa museum many years ago and loved it too. Lovely photos, and as for the meatballs ... delicious.

Reply
Jo
2/12/2015 09:21:29 pm

I made these and they were delicious, Liz. That sauce. Wow! Thanks so much for sharing your recipe. I've wanted to try making these for years.

Reply
Julia
2/12/2015 09:22:14 pm

Liz, I made these and they were delicious. I think I need to reduce the cooking time a little for my oven as the meatballs were a bit dry, but the sauce was really good.

Reply
Scott Jasper (Adelaide)
31/1/2016 11:08:50 pm

Swedish meatballs are the only reason that I shop at IKEA. Now, I can make them at home.

Reply
Pamela
29/6/2016 01:02:48 am

Love Sweden too. Speak some swedish after living there in my youth. Love meatballs too though I must be the only person who hasn't eaten them at IKEA. Definitely meatball weather atm and saw Lorraine had a Swedish menu on her blog today. Love Vasa...amazing

Reply
Lizzy
29/6/2016 01:08:26 am

Hi Pamela, how gorgeous for you! I have cousins in Stockholm. The IKEA meatballs are not nearly as good as these. Thanks for stopping by xx

Reply

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