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Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alton Brown
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 slices fresh white bread
cup milk
cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
pound ground chuck
pound ground pork
2 large egg yolks
teaspoon black pepper
teaspoon ground allspice
teaspoon freshly grated nutmeg
cup all-purpose flour
3 cups beef broth
cup heavy cream
3 tablespoons clarified butter, divided

Directions:
Directions:
Preheat oven to 200 F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. 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. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

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.

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 the meatballs from the oven, cover with the gravy and serve.

 

 

 

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