The Grand Tour Story
The Grand Tour leaves the Alps behind and heads north through forests, lakes and endless pine trees until the
lights of Stockholm appear across the water. The air is crisp, the evenings stretch long into summer, and cosy little
kitchens glow warmly against the Scandinavian dusk.
Welcome to Sweden.
We wander through Gamla Stan where narrow cobbled streets hide tiny cafés serving hearty comfort food that's
kept Swedish families warm for generations. Every menu seems to feature one thing.
Meatballs.
Not tiny cocktail snacks.
Proper homemade meatballs swimming in rich creamy gravy beside buttery potatoes and sharp lingonberries.
Our guide, Erik, smiles as he rolls another batch by hand.
"People remember the gravy."
"They come back for the meatballs."
One plate later, we completely understood.
You’ll Need
For the Meatballs
500g beef mince
250g pork mince
1 small onion, very finely grated, 2 cloves garlic, finely grated
50g breadcrumbs, 1 egg, 1 tsp ground allspice, ½ tsp ground nutmeg
1 tsp sea salt, ½ tsp cracked black pepper, 1 tbsp chopped fresh parsley
Potato Box
500g baby potatoes, halved, 1 tbsp olive oil, 1 tsp sea salt
½ tsp cracked black pepper
Creamy Gravy
200ml beef stock, 150ml double cream, 1 tsp Dijon mustard
1 tsp Worcestershire sauce, 1 tsp cornflour mixed with 1 tbsp water
To Finish
Fresh parsley, chopped
Optional but dangerous
Lingonberry jam, Pickled cucumber, Crusty rye bread
Cold Swedish lager
Method
Preheat your air fryer to 190°C.
In a large bowl, combine the beef mince, pork mince, onion, garlic, breadcrumbs, egg, allspice, nutmeg, sea salt,
black pepper and parsley.
Mix thoroughly until evenly combined.
Roll into 16 evenly sized meatballs.
Toss the potatoes with the olive oil, sea salt and black pepper.
Place the potatoes into the air fryer basket and cook for 8 minutes.
Add the meatballs alongside the potatoes.
Air fry everything together for 12–14 minutes, shaking the potatoes and turning the meatballs halfway through,
until browned and cooked through.
Meanwhile, combine the beef stock, double cream, Dijon mustard and Worcestershire sauce in a foil tray or
heatproof dish.
Air fry for 4 minutes, then stir in the cornflour slurry and cook for another 2–3 minutes until the gravy thickens
into a silky sauce.
Divide the potatoes into serving boxes, top with the meatballs and spoon the hot gravy generously over
everything.
Finish with chopped parsley and serve immediately with lingonberry jam if using.