06 February 2011

swedish meatballs

so for last night's dinner I made swedish meatballs with egg noodles and broccolini.  now, I won't say that mine were as good as ikea's but they were a close second.  mike even found some lingonberry jam that we had bought at ikea a while back to go with them.

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
1 pound ground chuck
1 pound ground turkey
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

  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, turkey, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. beat on medium speed for 1 to 2 minutes.
  5. using your hands shape the mixture into 1-ounce meatballs.
  6. heat the remaining butter in the saute pan over medium-low heat. 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 raise the heat to medium high, 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.

1 comment:

Anonymous said...

Absolutely delicious! I used all beef for the meat, substituted clove for the allspice (since that's what I had on hand), and added 1/4 tsp. ginger. I love the brown gravy created by using beef broth.