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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 slices fresh white bread
1/4 cup milk

3 T clarified butter
1/2 cup finely chopped onion
a pinch and 1 tsp. kosher salt
3/4 pound ground chuck
3/4 pound ground pork -----or 1.5 pounds of meatloaf mix
2 large egg yolks
1/2 tsp. Black pepper
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg

1/4 cup flour
3 cups beef broth
1/2 cup sour cream
Directions:
Directions:
Preheat oven to 200º

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

Over medium heat, melt 1 T of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from heat and set aside. (Sometimes I add a clove of garlic, too)

In the bowl of a stand mixer, combine the bread and milk mixture, meat, egg yolks, salt, pepper, allspice, nutmeg and onions. Beat on medium speech for 1-2 minutes.

Portion into approximately one ounce meatballs.

Heat the remaining butter in the pan over medium-low heat and add the meatballs. Saute until brown on all sides- about 7-10 minutes. Remove meatballs to an ovenproof dish and place in the warmed oven.

Decrease heat in the pan and add the flour to the skillet. Whisk until lightly browned. Gradually add the beef broth and whisk until sauce begins to thicken. Add the sour cream and continue to cook until of desired consistency. Add meatballs to gravy.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Alton Brown's recipe uses cream not sour cream- suit yourself!

Also I usually simmer in sauce for 20 minutes just to be sure everything is cooked through.

I like to serve with buttered, parsley egg noodles- but rice or mashed potatoes are good too.

 

 

 

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