After meatballs discussion we have been having lately I thought that it could be nice with a food topic 
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I have an IMPORTANT question I wanna ask @Tian! What’s your recommended recipe for Swedish Meatballs? 
I suddenly wanna try to make some for tomorrow dinner because of reasons lol
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I only have 4% battery right now let me come back to you later
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Okay. I will say that while the meatballs are important it is just one of five things to have on the plate. I wrote the everything in Swedish in to chat gtp which helped me with the translation
- Meatballs
- Mashed potatoes
- Brown sauce
- Pressed pickle cucumber
- Lingonberry jam
Let’s start with the meatballs
Ingredients:
• 500 g mixed ground meat (pork and beef)
• 1 small onion
• 120 ml milk or cream
• 50 g breadcrumbs
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1-2 tbsp fond (beef or vegetable) or concentrated stock
• Butter for frying
Instructions:
1. Prepare the breadcrumb mixture: In a bowl, combine the breadcrumbs and milk. Let it sit for 10 minutes to allow the breadcrumbs to absorb the milk.
2. Some people like to cock the onion I usually just chop it in to really small pieces.
3. Mix the meatball ingredients: In a large bowl, combine the ground meat, breadcrumb mixture, onion, egg, salt, pepper, and fond. Mix everything together until well combined, using your hands for the best texture.
4. Shape the meatballs: Wet your hands with a bit of water, then shape the meat mixture into small balls, about the size of a golf ball or slightly smaller.
5. Fry the meatballs: Heat a frying pan over medium heat and add some butter. Fry the meatballs in batches, turning them carefully to ensure they’re golden brown on all sides and cooked through, about 6-8 minutes.
Next the brown sauce
Ingredients for Brown Sauce:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 dl beef stock (preferably from a fond or stock cube)
• 1 dl cream (can substitute with milk for a lighter sauce)
• 1 tsp soy sauce
• Salt and black pepper, to taste
Instructions:
1. Cook the Meatballs: After frying the meatballs in the pan, remove them and set them aside, leaving any remaining drippings in the pan. These drippings will add flavor to the sauce.
2. Make the Roux: In the same pan, melt the butter over medium heat, using the drippings from the meatballs. Once the butter is melted, sprinkle in the flour. Whisk continuously to form a smooth roux (paste), and cook for 1-2 minutes until it turns light golden brown.
3. Add the Stock: Gradually pour in the beef stock while whisking to avoid lumps. Continue whisking until the sauce begins to thicken, about 2-3 minutes.
4. Add Cream: Once the sauce has thickened, pour in the cream and whisk until the sauce is smooth and creamy. If you prefer a thinner sauce, you can add a little more stock or water.
5. Season: Stir in the soy sauce for color and extra umami flavor. Taste the sauce and adjust with salt and pepper as needed. Let it simmer for a few more minutes to deepen the flavors.
6. Finish and Serve: Return the meatballs to the pan and gently coat them in the sauce, heating them through.
Pressed pickle cucumber
Ingredients:
• 1 medium cucumber
• 1/2 tsp salt
• 1 tbsp sugar
• 2 tbsp white vinegar
• 1/2 dl water
• 1/4 tsp freshly ground black pepper
• Fresh dill
Instructions:
1. Prepare the cucumber: Wash the cucumber thoroughly. Slice it thinly, either using a knife or a mandolin slicer. You can peel the cucumber if you prefer, but leaving the skin on adds extra texture and color.
2. Salt the cucumber: Place the cucumber slices in a bowl and sprinkle with the salt. Toss gently to ensure the salt is evenly distributed. Let the cucumber sit for about 20-30 minutes to release excess moisture.
3. Press out the water: After the cucumbers have released their liquid, place them in a clean kitchen towel or cheesecloth, and gently press to remove any extra water. Alternatively, you can press them lightly using your hands.
4. Make the dressing: In a separate bowl, mix together the sugar, vinegar, water, dill, and black pepper. Stir until the sugar dissolves completely.
5. Combine: Add the squeezed cucumber slices to the dressing and toss well to combine. Let the mixture sit for about 15-20 minutes to allow the flavors to meld.
I don’t have a go-to mashed potatoes but the more butter the better it tastes 
Lingon berry jam might be hard to find. Cranberry jam might be an okay substitute.
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Thanks a bunch!!! 
I’ll report back tomorrow evening. I should not read anything food-related in midnight tho…
OK, now all I have to do is to translate all your recipe into Chinese so both me and my mom could read it. 
Just Swedish-to-English-to-Chinese and probably substitute a couple ingredients that are hard to find. What could possibly go wrong?
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I am really excited to hear about the results
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bookmarking this for later!
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Quoted for truth. We usually mash them (make sure to have potatoes suitable for mashing), add milk and butter (until you get the desired consistency), and season with some white pepper, nutmeg and salt.
Reading your recipe made me very hungry…
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We also use nutmeg in our mash.
I have found that I prefer to use more sturdy potatoes in mash. I think it gives a better taste. But I think that this is something that you have to try and find what you prefer.
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Yeah, there are a thousand different potato types out there and they can give very different results, so I guess it’s down to what you prefer.
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A bit of rosemary in your mash is what I like nutmeg is good on roast parsnips
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I never tried rosemary, but it sounds delicious! Maybe we should give it a go the next time we make it!
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Turns out that the local stores don’t have the butter and jam so I’m gonna order them online. 
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Stupid local stores! I think they should support meatballmaking! Every store in the world should support meatball making (and veggie balls for those who prefer them).
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It is so crazy to me that a food store does not have butter. It is like one of the main things in stores here.
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Well it’s just we don’t usually use butter in cooking. Larger supermarkets tend to have them
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I’ve just had breakfast, but this already makes me hungry.
And my lunch is another Swedish classic, called “Flying Jacob”…
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I don’t think that they are ready for that
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Looks great!
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