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Swedish Meatballs (Emeril Lagasse) Recipe

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Swedish Meatballs (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
1033
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. In a medium skillet over medium-high heat, saute 1 cup of the onion in 1 1/2 tablespoons of the butter until soft and light golden brown, 4 to 6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice, and the nutmeg.
  2. In a small mixing bowl, combine the bread crumbs with the milk and 1/4 cup of the cream, and allow to sit until the bread crumbs are soft, about 5 minutes. Add the bread-crumb mixture and the beaten egg to the meat mixture and, using clean hands, mix well to thoroughly combine.
  3. Using a tablespoon measure as a guide, scoop the meat mixture into small meatball portions, about 1 heaping tablespoon each. Using lightly damp clean hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.
  4. In a medium skillet, heat 1/2 tablespoon of the remaining butter until foamy. Add one-third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes total. Using tongs or a slotted spoon, transfer the cooked meatballs to a Dutch oven or heavy large saucepan and repeat with the remaining meatballs, adding another 1/2 tablespoon of butter to the skillet before each batch.
  5. Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup onion to the skillet and cook until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven or large saucepan and add the remaining 1/4 teaspoon salt, a pinch of black pepper, the remaining heavy cream, and the currant jelly. Bring the contents of the Dutch oven or large saucepan to a gentle boil over medium-high heat, then reduce the heat so that the sauce just simmers. Stir very gently to combine ingredients once the meatballs have cooked a bit; be careful not to break up the meatballs. Cook, uncovered, for 45 minutes to 1 hour, until the meatballs are very tender and the sauce is thick and flavorful. Serve with boiled new potatoes, cucumber salad, and lingonberries for a main course or in a shallow chafing dish with toothpicks for hors d'oeuvres.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1032.89 Kcal (4325 kJ)
Calories from fat 709.24 Kcal
% Daily Value*
Total Fat 78.8g 121%
Cholesterol 206.54mg 69%
Sodium 1778.78mg 74%
Potassium 1185.59mg 25%
Total Carbs 42.74g 14%
Sugars 15.74g 63%
Dietary Fiber 2.44g 10%
Protein 38.13g 76%
Vitamin C 2.9mg 5%
Vitamin A 0.2mg 5%
Iron 3.4mg 19%
Calcium 154.4mg 15%
Amount Per 100 g
Calories 191.57 Kcal (802 kJ)
Calories from fat 131.54 Kcal
% Daily Value*
Total Fat 14.62g 121%
Cholesterol 38.31mg 69%
Sodium 329.91mg 74%
Potassium 219.89mg 25%
Total Carbs 7.93g 14%
Sugars 2.92g 63%
Dietary Fiber 0.45g 10%
Protein 7.07g 76%
Vitamin C 0.5mg 5%
Iron 0.6mg 19%
Calcium 28.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.7
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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