Thursday, January 16, 2014

Swedish Meatballs

Swedish Meatballs
(4 servings)


2 slices White Bread, day old and crumbled
½ cup heavy cream
1 tsp. Unsalted Butter
1 small Yellow Onion, fine dice
2/3 lb. Ground Beef
1/3 lb. Ground Pork
1 large Fresh Egg
1 tbsp. Brown Sugar
1 tsp. Salt
¼ tsp. Black Pepper
¼ tsp. Ground Nutmeg
¼ tsp. Ground Allspice
1/8 tsp. Ground Ginger
1 tbsp. Unsalted Butter
¼ cup Chicken Broth
3 tbsp. All Purpose Flour
2 cups Beef Broth
4 oz. Sour Cream


In a small bowl, mix the bread and cream and let set 10 minutes to allow cream to be absorbed. In a large saute pan, melt the tsp. of butter and saute onions. Cook about 10 minutes or until onions are light brown over medium heat. In a large bowl, combine the onions, ground beef, ground pork, egg, sugar, salt, pepper, nutmeg, allspice and ginger. Now add the soaked bread and mix lightly. Divide mixture and form into 1 inch balls. Using the same saute pan, melt the tbsp. of butter over medium heat. Add the meatballs to the pan and cook until outsides are browned. Be sure to keep turning them over to get all sides. They will still be pink in the middle. Remove the cooked meatballs to a 8x8 baking dish and add the chicken broth. Cover with foil and place in a pre-heated 350 degree oven for about 40 minutes. Place the meatballs on a serving platter and cover with foil. While the meatballs are in the oven make the gravy. Again using the same saute pan, add the flour to the pan drippings and whisk over medium heat for a couple of minutes. Now add the beef broth gradually while you continue whisking. This should deglaze the pan and start thickening. It should take about 5 minutes or so to thicken. Adjust the seasoning with the salt and pepper to taste. Just before pouring the gravy over the meatballs, add the sour cream to gravy and mix well. Serve the coated meatballs as is or over cooked egg noodles.

Note: You can use all beef instead of a mixture if you desire.

Ideas for Future Efforts

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