Swedish Meatballs

 

A little over a year ago, I posted a recipe for Swedish Meatballs. The picture looked like this:


Not so appetizing, although at the time I thought the picture looked good. I hope my photography skills keep improving.

I liked this dish the first time I blogged it, but thought the sauce was thin, and there wasn’t nearly enough of it. I searched for another recipe, and thought Alton Brown’s sounded good. So I combined elements of the CI recipe and the AB recipe. I loved how the meatballs and the sauce turned out.

Adapted from Cook’s Illustrated,  January/February 2009
And Alton Brown

Swedish Meatballs, revised

Swedish Meatballs, revised

Ingredients

2 slices fresh white bread
¼ c milk
2 Tbs olive oil
1 small onion, finely chopped
¾ lb ground beef
¾ lb ground pork
1 egg
1 tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg
¼ tsp ground allspice
1 tsp packed light brown sugar
Vegetable oil for frying
Gravy
¼ c all purpose flour
3 c beef broth
¼ c milk

Instructions

  1. Tear up bread into small pieces. Place in a bowl with ¼ c milk, and let sit.
  2. Heat olive oil in a skillet with over medium-high heat. Add onion and sauté until soft. Remove from heat.
  3. Place bread/milk mixture, sauted onions, ground beef, and ground pork in the bowl of a stand mixer. Beat until well combined. Add egg, salt, pepper, nutmeg, allspice, and brown sugar and mix for another minute.
  4. Pour vegetable oil into a large dutch oven until it is 1-inch high. Heat to 300˚F. While oil is heating, shape meat into 1-inch balls. Fry in batches (can place meatballs close together in the oil), turning once, until browned on all sides, about 4-5 minutes. Transfer cooked meatballs to paper towels. Drain the oil from the dutch oven but leave as much of the browned bits as possible.
  5. Lower heat to medium-low, return dutch oven to stove, and add the flour. Stir and cook for 1 minute. Very gradually add the beef broth, whisking constantly to minimize lumps. Stir in the milk. Simmer until gravy reaches desired consistency, add meatballs, and simmer another 5 minutes.
http://kokocooks.com/2011/02/swedish-meatballs-revised/

 

Read More:

Share

Sweet Comments:

  1. Can you post the recipe for cucumber salad please?

  2. Hi Lisa, thanks for commenting! If you click the link to my previous Swedish Meatballs post, the recipe for the pickled cucumbers is there.

  3. I don’t see anything wrong with the first photo! These sound delicious and I’m bookmarking to try this one out. Grumpy will love it I am sure (me too!)

  4. Thank you for this lovely recipe. One question though, do I combine the cooked onion with the meat in the mixer?

    Thank you again!

  5. Bisch,

    I forgot to add that step. Fixed! Thanks for pointing out the error.

  6. Cool recipe. Everyone does the Swedish meatballs a little different. I never heard of sugar in them but that must be good. Nice blog!

  7. Love your updates photo and this swedish meatballs recipe!

Leave a Comment:

*