How To Make Swedish Meatballs
Move over IKEA, because there’s a new Swedish meatball master in town. There are so many reasons this is one of our favorite recipes that we can’t even count them all. Namely, we love how simple this recipe is. As Escoffier said, refining recipes so they aren’t super complicated can be best and boy do we agree with him. A mixture of ground pork and ground beef, white bread panade, an egg, nutmeg, allspice and a whole bunch of sautéed onions make up the meatballs. Then just add them to a heavily buttered dish and let sautee away for a couple minutes until done. Then use all of that leftover goodness in the pan to make a gorgeous gravy to smother them with. Serve over noodles, as an appetizer or with a big pile of mashed potatoes. This meal puts the heart in hearty.
Follow along with our host in this online culinary class with Escoffier Online as we explore how to make the classic Scandinavian dish, Swedish meatballs. This dish is comfort food at its best!
Swedish Meatballs Recipe
Meatballs
1 tbsp butter
1/2 medium yellow onion, small diced
1/3 cup milk
2 slices white bread, crusts removed and torn into small pieces
1 egg
½ lb ground pork
½ lb ground chuck
2 tsp salt
1 tsp ground nutmeg
½ tsp allspice
2 tsp black pepper
Sauce
3 tbsp butter
2 tbsp flour
½ quart beef stock
¼ cup sour cream
salt and pepper to taste
Directions
1. In a sauce pan, melt the butter over medium heat. When butter is frothy, add onion and sweat until tender, about 3-4 minutes. Set aside.
2. Put bread pieces and milk in a bowl and let sit for at least 15 minutes. After that time, put in a blender or food processor until completely broken up. Put mixture back into bowl.
3. Add the onion, eggs, ground pork and beef, salt, pepper, nutmeg and allspice in with the milk/bread mixture and mix gently with clean hands. Be sure it’s well combined but not overmixed.
4. Form meatballs with your hands, making them as uniform as possible with a 1 inch diameter. Place on separate plate until all are made.
5. In a large saute pan or skillet, add the rest of the butter. Working in batches (as not to overcrowd the pan), cook the meatballs in the butter over medium heat. Handle gently so meatballs don’t fall apart. Cook until browned on all sides: about 7-10 minutes. When done, set aside on plate and continue until all meatballs are cooked.
6. Once all meatballs are cooked, check the status of butter in pan. If it is seriously burned, discard and add fresh butter. If grease is good, bring to low heat. Add in the flour and whisk so it stays smooth. Allow roux to cook for a couple of minutes, continuing to whisk constantly. Add the stock slowly, continuing to whisk. Season with salt and pepper. Stir in the sour cream and cook until gravy is desired consistency: about 3-5 more minutes. Add in meatballs and toss to coat.
7. Garnish with fresh chopped parsley and serve on their own as a meal, appetizer or over noodles.
