Swedish Meatballs
Filed under
Beef
Prep: 30 min | Cook: 25 min | Servings: 4
Recipe courtesy Alton Brown, 2005. Makes about 30 meatballs; serves 4 to 6.
Ingredients
- 2 slice White bread, fresh
- 1/4 cup Milk
- 3 tbsp Clarified butter, divided
- 1/2 cup Onion, finely chopped
- 1 tsp Kosher salt, plus a pinch
- 3/4 lb Ground chuck
- 3/4 lb Ground pork
- 2 Egg yolk, large
- 1/2 tsp Black pepper
- 1/4 tsp Allspice, ground
- 1/4 tsp Nutmeg, freshly grated
- 1/4 cup Flour, all-purpose
- 3 cup Beef broth
- 1/4 cup Heavy cream
Directions
- Preheat the oven to 200 degrees F. Tear the bread into pieces and soak in the milk in a small bowl.
- 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 soft. Set aside.
- In a stand mixer, combine the bread and milk, ground chuck, pork, egg yolks, 1 teaspoon salt, pepper, allspice, nutmeg, and onions. Beat on medium for 1 to 2 minutes.
- Using a scale, portion the meat into 1-ounce meatballs and shape into rounds.
- Heat the remaining butter in the pan over medium-low heat (or an electric skillet at 250 degrees F). Saute the meatballs until golden brown on all sides, 7 to 10 minutes. Move them to an ovenproof dish in the warm oven.
- Reduce the heat to low and whisk the flour into the pan until lightly browned, 1 to 2 minutes. Gradually whisk in the broth until the sauce begins to thicken. Add the cream and cook until the gravy reaches the desired consistency. Pour over the meatballs and serve.