Svenska Järpar i Gräddsås
Svenska Järpar i Gräddsås are tender, oval-shaped meatballs (järpar) made from ground meat, often served in a rich, creamy dill and onion sauce. This dish is a comforting example of Swedish 'husmanskost' (home cooking), balancing savory meat with a smooth, flavorful sauce. They are typically pan-fried until golden and then finished in the oven or simmered in the sauce.
🧂 Ingredients
- 500 g Ground beef or mixed mince
- 1.5 dl Breadcrumbs
- 2 dl Milk
- 1 Egg
- 1 tbsp Dijon mustard
- 1 small Yellow onion, finely chopped
- 1 tbsp Paprika powder
- 1.5 tbsp Salt
- to taste Black pepper
- 0.5 cup Fresh parsley, chopped
- 2 tbsp Butter or oil for frying
- 5 dl Heavy cream
- 3 tbsp Soy sauce
- 1 tbsp Dijon mustard (for sauce)
- 2 tbsp Sugar (optional, for caramelized onion)
- 3 medium Yellow onion (for caramelized onion)
👨🍳 Instructions
- 1
In a bowl, combine breadcrumbs and milk. Let sit for 10 minutes to soften. Add the ground meat, egg, 1 tbsp Dijon mustard, finely chopped yellow onion, paprika powder, salt, pepper, and chopped parsley. Mix gently until just combined; do not overmix.
💡 Tip: Overmixing can make the järpar tough. - 2
Shape the mixture into oval-shaped patties (järpar). Heat butter or oil in a frying pan over medium-high heat. Sear the järpar for about 4 minutes per side until golden brown.
💡 Tip: You can wet your hands slightly to prevent sticking when shaping. - 3
While the järpar are searing, prepare the caramelized onions. Slice the 3 yellow onions and sauté them in a separate pan with a little butter or oil over medium-low heat until soft and golden brown. Add the optional sugar and soy sauce, and cook for a few more minutes until caramelized.
💡 Tip: Caramelizing onions slowly brings out their natural sweetness. - 4
Place the seared järpar in an ovenproof dish. Top with the caramelized onions.
💡 Tip: If not using an ovenproof dish, you can finish cooking in the frying pan. - 5
In a bowl, whisk together the heavy cream, 3 tbsp soy sauce, and 1 tbsp Dijon mustard for the sauce. Pour this sauce over the järpar in the dish.
💡 Tip: Adjust soy sauce and mustard to your taste. - 6
Bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until the järpar are cooked through and the sauce is bubbling.
💡 Tip: Alternatively, you can simmer the seared järpar in the sauce on the stovetop over low heat until cooked through. - 7
Serve hot, typically with boiled potatoes, mashed potatoes, or rice, and a side of lingonberry jam or pickled cucumber.
💡 Tip: A simple green salad or steamed vegetables also complement the dish well.
💡 Pro Tips
- ✓For extra flavor, you can add a pinch of dried marjoram or thyme to the meat mixture.
- ✓If the sauce seems too thin, you can thicken it slightly with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
- ✓Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different types of ground meat like lamb or a mix of beef and pork.
- Add finely grated carrot or zucchini to the meat mixture for added moisture and nutrients.
- For a lighter sauce, use half cream and half milk.