The Best Swedish Meatballs |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This originally came from Saveur magazine. Picture is also courtesy of Saveur magazine. I have tweaked the recipe slightly - I bake rather than fry, I grate the onion rather than mince and I increased he amount of meat to make the meatballs. Read more . Regardless, these are the BEST, most tender Swedish Meatballs you'll try. The gravy is so simple yet amazing. Close your eyes and you're eating at a fancy restaurant in Stockholm. Ingredients:
2 slices crustless white bread, torn into small pieces |
1/2 cup cream (for soaking the bread) |
1 lb. ground pork |
1 lb. ground beef |
1/4 tsp. ground allspice |
1 egg, lightly beaten |
1/2 small yellow onion, grated |
3 tbsp. flour |
3 cups beef stock |
Directions:
1. Place 1/2 cup cream and bread in a small bowl; let sit until soft, about 5 minutes. Transfer to a large bowl along with pork, beef, allspice, egg, and onion, season with salt and pepper, and mix until evenly combined. DON'T over mix the meat. Shape mixture into 1″ balls. [ I use small scoops to ensure even sized meatballs.]
2. ** Heat remaining butter in a 12″ skillet over medium heat; working in batches, add meatballs and cook, turning as needed, until browned all over and cooked through, about 12 minutes. Transfer meatballs to a plate and set aside.
3. Return skillet to medium-high heat. Add flour, and cook, stirring, until smooth and light brown, about 4 minutes. Whisk in beef stock until smooth, and then bring to a boil; stir in remaining cream and return meatballs to gravy. Reduce heat to medium, and cook, stirring gently, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and gravy with mashed potatoes.
4. ** I have now begun to simply bake the meatballs at 375 for 20 minutes rather than frying, but tradition dictates the frying method.
5. [As an appetizer, gently blend the meatballs with their gravy and present in a carved out bread bowl.]
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