"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Keller
Added: Thursday, January 15, 2009


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
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon allspice
1/4 teaspoon grated nutmeg
1/4 cup all purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200˚ F.
Tear the bread into pieces and place in a small bowl along with the milk. Set aside.

In a saute pan, melt 1 tablespoon of butter over medium heat. Add onion and pinch of salt and sweat until onions are soft. Remove from heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, ground pork, egg yolks, 1 teaspoon of salt, black pepper, allspice, nutmeg and onions. Beat on medium speed for 1 to 2 minutes. Shape mixture into 1 ounce size meatballs and place on a sheet pan.

Heat remaining butter in a saute pan over medium heat, or in an electric skillet set to 250˚ F. Add meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove meatballs to an ovenproof dish using a slotted spoon and place in the warm oven. 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 meatballs from oven, cover with the gravy and serve over mashed potatoes or noodles.

Number Of Servings:
Number Of Servings:
Four to Six




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