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Swedish Meatballs Recipe

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

Contributor:  
Contributor:  
Steven McVeigh
Added: Friday, January 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified 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 ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Directions:
Directions:
Large skillet is best - be prepared to make in batches of 15-20.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

Pan on 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-high speed for 2 minutes.

Shape meatballs into 1-ounce portions

Heat the remaining butter in the saute pan over medium heat. Saute meatballs brown on all sides, about 7 to 10 minutes.

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 a heavy consistency. Add meatballs to gravy and serve.

 

 

 

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