Favorite Swedish MeatballsFrom meileen 8 years ago
- 2 slices fresh white bread shopping list
- 1/4 cup milk shopping list
- 3 tablespoons clarified butter, divided shopping list
- 1/2 cup finely chopped onion shopping list
- A pinch plus 1 teaspoon kosher salt shopping list
- 3/4 pound of ground chuck shopping list
- 3/4 pound ground pork shopping list
- 2 large egg yolks shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 teaspoon freshly grated nutmeg shopping list
- 1/4 teaspoon allspice shopping list
- 1/4 cup all purpose flour shopping list
- 2 cups beef broth shopping list
- 1 cup chicken stock shopping list
- 1/4 cup heavy cream shopping list
- 1 - 2 dollops of sour cream shopping list
- 1 recipe of "Easy egg noodles, Homemade" or store bought egg noodles shopping list
How to make it
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt, sweat until the onions are soft. Remove from the heat and set aside.
- In a bowl, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix well! Using your hands is the best way!
- Shape the meatballs into large gumball shape or golf ball shape. I end up with usually around 24 meatballs.
- Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs (in batches) and saute until golden brown on all sides. Remove meatballs with slotted spoon and set aside. (**You can set the meatballs aside and in a warm oven, however, you will be heating the meatballs in the sauce. I think keeping the meatballs in a warm oven makes the meatballs dry or overcooked so I don't do it this way.)
- Once all the meatballs are cooked, decrease the heat to low and add the flour to the pan to make a roux. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and the chicken stock, whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Now add the sour cream. I add a sprinkle of allspice and nutmeg to the sauce for added flavor. Add the meatballs to the gravy and simmer to let the juices of the meat blend into the sauce. Serve with egg noodles!
The Cookmeileen Zhuhai GuangDong, CN
The Rating9 people
Wonderful! Having Tuesday night! Thanks!linebb956 in La Feria loved it
just made these the other night and they were awesome, wish i made more thanks againjoeboudreau in Syracuse loved it
Swedish meatballs were a family favorite and I miss them very much. The allspice really makes the dish to me thank you for posting
Michaeltrigger in loved it