b'A Classic Meal Gets Freshened UpTime to add Swedish Meatballs to your rotationSBY OLIVIA MACK MCCOOLwedish meatballs are a classic comfort for some, but I didnt grow up with them. My first encounter was at the cafeteria of IKEA. Fast forward a few years when I married into a very proud Swedish family from Minneapolis and started to perfect my hus-bands favorite childhood dinner. I admittedly had some sub-par attempts that were just fine, but what has evolved is a very flavorful, quite traditional and easy recipe. The sides, while inspired by classic Scandinavian flavors like beets and dill, have my personal stamp all over them. They are each healthy, colorful and delicious. The bed upon which the meatballs and creamy gravy rest is a cauliflower-and-potato puree that is lighter in texture and carbohydrates than your traditional mashed potato. A high-speed blender is your best friend here to get that uber-silky texture, but an immersion blender or food proces-sor are the secondary choices. Just be sure to blend and scrape down the sides as needed until the mixture is super smooth. The first side dish is an addictive beet-and-apple salad that alone is a recipe worth having in your back pocket. Its bright, tangy and can go with so many different kinds of proteins all year round. Creamy dilled cucumbers are a classic Scandinavian side dish that comes together in min-utes and is a true crowd pleaser. This dinner is that kind of traditional square meal that screams family and togetherness. And the big treat for the cook is that most of the elements can not only be made ahead, but taste better with some time in the refrigerator. Each time I make this, these are the steps I do the day before: Make the meatball mix, make the beet-and-apple salad, and make the creamy dilled cucumbers. You can even make the cauliflower-potato puree ahead and gently reheat it in the oven or microwave. If youre lucky enough to have any leftover meatballs and gravy for the next day, they are all but begging to be reheated, placed on a piece of toasted sourdough bread, sprinkled with a little dill and eaten as an open-faced sandwich. SWEDISH MEATBALLSServes about 4Meatballs: Gravy: 2 small slices sourdough or white bread,teaspoon ground allspice1 tablespoon unsalted buttercrusts cut off teaspoon ground cardamom1 tablespoon neutral oil2 tablespoons whole milk or heavy cream teaspoon ground nutmeg2 tablespoons all-purpose flour 1 egg, slightly beatenA few grinds of fresh-ground black pepper1 heaping teaspoon Dijon mustard 1 small shallot, peeled and minced or grated1 pound ground pork (this could also be a 2 cups of chicken stock1 teaspoons salt mix of beef & pork)2 tablespoons heavy cream or sour cream1.Tear the bread into little pieces and place in a large bowl. Add themore. Pour in the chicken stock and whisk to combine.milk or heavy cream, egg, shallot, salt, allspice, cardamom, nutmeg4.Youll have lots of brown bits floating around and you can either leave and pepper. Gently mix the ingredients until the bread has soaked upthem or, if youre like me and want a smoother look, you can strain the the milk and egg.Add the ground pork to combine. Form meatballs agravy into a large measuring cup. If you choose that option, wipe out little smaller than a ping pong ball and transfer them to a plate. Coveryour skillet with a paper towel before returning the gravy. Reduce heat with plastic wrap if you decide to refrigerate overnight. to medium. Season with salt and whisk in the heavy cream. Add the 2.Heat the butter and oil in a large skillet over medium heat. Once themeatballs to the gravy and simmer for 5-8 minutes until the gravy has butter melts, carefully add the meatballs. Cook, gently turning everythickened and the meatballs are cooked through. Taste gravy for salt.so often, for about 5-6 minutes until the meatballs are lightly golden5.Your Swedish meatballs can sit off the heat for a little while if you need brown. Transfer to a plate and set aside. time before serving. When youre ready, heat and stir to break up any 3.For the gravy, make a roux by melting the butter and sprinkling inskin that may have formed on the gravy. Not to worry, a stir and some the flour in a skillet. Whisk over medium high heat until pale goldenheat will take care of it! brown, about 2 minutes. Add the mustard and whisk one minute 32/ matters magazine / hearth + home 2022'