Food: What the Artworld Eats and Drinks

By RINA OH December 14, 2024

Arty Meatballs by Swedish Artist Petrus Bergstrand 

Total Prep time: 1 hour  

Total cooking time: 30 minutes 

8 Servings

Swedish meatballs are probably a dish that originates from the classical Swedish "Pannbiff". The Swedish "Pannbiff" is a slightly oblong creation and tastes pretty much the same. This sturdy dinner lead roll creation is often served with potatoes, preferred boiled with fried onions, raw cane lingonberries, pickled cucumber and a cream sauce. This sauce is usually made from the reserved juice of the cooked meatballs reduced in the frying pan with added cream, salt, pepper, and chili flakes. Swedish meatballs are a very good choice to swap these "pannbiff" with. 

INGREDIENTS

THE MEATBALLS

2 pounds ground 50/50 ratio of beef and veal (high-quality)

1 cup of beef or chicken stock 

2 cups of bread crumbs

2 tablespoons of Dijon mustard 

4 cloves of garlic, minced

1 yellow onion, diced

2 eggs, mixed with a tablespoon of water

2 tablespoons of honey 

Salt to taste

Pepper to taste

Chili flakes, optional 

POTATOES

10 medium sized potatoes, peeled and diced into ½” cubes

Salt to taste

COMP. FRIED ONIONS

3 Nice size yellow onions 

Salt to taste

COMP. CUCUMBERS

4 medium cucumber, thinly sliced

1 tablespoon vinegar

1 cup of sugar

COMP. LINGONBERRIES

1 pound fresh lingonberries (cranberries can be substituted)

2 cups of sugar

A pinch of cinnamon

Salt to taste

EQUIPMENT

4 mixing bowls

Whisk

Spatula

Oven tray

Medium frying pan

Large cooking pot 

Serving plates

COOKING DIRECTIONS

SWEDISH MEATBALLS

Preheat oven to 420 degrees Faranheit. 

Place ground meat and eggs in a large mixing bowl and mixed, using your hands until the egg mixture is completely incorporated with the meat – for approximately 2 minutes. Allow to rest until it turns smooth and “doughie”.

When the meatball dough feels smooth roll 'em up with your left and right paw and place them onto the cooking tray. Use some cold water on your hands if you find the dough too sticky. They should be small and compact, about 1” diameter.

Rotate the meatballs occasionally while they’re cooking in the oven, to cook evenly. When the meatballs turn a golden-brown color- they should be done. Remove from oven, using an oven glove – allow to cool for 2-3 minutes and serve.

POTATOES

Place sliced potatoes in a pot and fill with cold water. Cook on the stovetop at high heat for about 20 minutes until the potatoes are well done. Strain in a colander and transfer to a mixing bowl. Season the potatoes to taste with salt. 

ONIONS

Place onions in a frying pan with a tablespoon of sugar and saute for about 3-4 minutes on medium to high heat. Remove from heat immediately and place inside a bowl. 

SAUCE FOR SWEDISH MEATBALLS

When the meatballs are done, remove from the oven and place aside covered.  Using the same pan for the onions, transfer the stock produced from the meatballs and reduce by half until sauce thickens on low heat for about 2-3 minutes. 

Add the heavy cream and a pinch of salt, pepper and chili flakes. 

Cook for another minute or so on low temperature. 

For faster results, you can use prepared jarred lingonberries. For fresh lingonberries, place inside a small pot and cook on low temperature with a cup of sugar for about 10 minutes, stirring it occasionally. 

“Pickled cucumbers are optional to the cook and can be served directly from a store bought version or made at home”.

PICKLES

Place the sliced cucumber inside a mixing bowl. Add, sugar and vinegar. Toss together and place the bowl (covered) in the refrigerator for 45 minutes. 

Place about 6-8 meatballs on each serving plate, a half cup of potatoes, topped with onions and pickles. Add sauce to the meatballs and serve with lingonberries on the side.

Author’s note: “When it comes to the measurements. I always use my senses, since we all have different tastes. This is what makes cooking great for me as an artist in the kitchen. It’s very hard for me to give you specific measured ingredients”. -Petrus Bergstrand. WM