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Sorta Swedish Meatballs Recipe

Ingredients

How to make it

  • Clarify butter: Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a bowl, discarding the milky solids in the bottom of the pan. (Emeril Lagasse method)
  • Mince leeks/onion and garlic.
  • Add 1-1/2 tsp salt to meat. Using a tablespoon, measure out meat, roll into balls, and place on waxed paper (@ 50 meatballs).
  • Heat half of clarified butter (@ 1/3 cup) in large skillet then, working in batches, add some meatballs (do not overcrowd pan). Turn meatballs gently to brown on all sides; do not cook all the way through. Using slotted spoon, remove browned meatballs. In last batch, add leeks/onion and garlic about halfway through cooking time.
  • Meanwhile, mix 2 cups water with cream (or milk and sugar) and 1 tsp salt and heat.
  • When meatballs are done (and removed from pan), add remainder of clarified butter to skillet and add oil. Slowly whisk flour into skillet; let cook, stirring constantly, until color of light peanut butter. Slowly add hot water to roux, stirring constantly.
  • Add all meatballs, cover, and cook on low for 10 minutes. Add yogurt and cook 10 more minutes.
  • Serve with baked potatoes.

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The Cook

sweetwords Raleigh, MS

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