Monday, January 19, 2009

Swedish Meatballs

I got this while watching the Food Network late one night waiting for Emi to come home. Have you ever watched Good Eats? Man, that guy is annoying!, but the recipe sounded awesome.

It turns out that this recipe WAS awesome. Emi loved it! I wasn't exactly sure what I was supposed to serve it with because on the show, he did it as a type of appetizer. I remembered my other meatball recipe, and decided to serve it over noodles.

With the directions, it may seem really intense, but it was relatively quick and easy to put together and cooked pretty fast. I would just personally like to thank whoever gave me that electric skillet for my wedding. I can't imagine trying to make 2 pounds of pork/beef mixture in one of my tiny sauce pans!

Swedish Meatballs

2 slices fresh white bread
1/4 cup milk
3 tablespoons butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt (I used regular salt)
1 pound ground chuck
1 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth*
1/4 cup heavy cream (I used closer to 1/2 c.)

1. Preheat oven to 200 degrees F.
2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
4. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. (I don't have a scale. I just made little meatballs.)
6. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
7. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

*I must have accidently used the other can of beef broth I had for this recipe. Instead, I used 2 c. beef broth and 1 c. chicken broth. Eh, you do what you can.

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