Sunday, May 22, 2016

Swedish meatballs



I've always loved Swedish meatballs as a great main dish with potatoes (as seen here) or as a fun party appetizer. I never liked spaghetti and meatballs when i was growing up, but perhaps that's just because I only had bad quality meatballs that were always dry and spongy.

These meatballs aren't dry at all. They are very moist, delicate and easy to make. They're better than the ones at IKEA (although I do love the IKEA meatballs for how cheap they are... and the cinnamon rolls too). They are perfect with a little veloute and some lingonberry jam (though if you can't find lingonberry, a tart cranberry sauce or cherry sauce will work too).

This recipe was adapted from Serious Eats, because when I have very little reference on how to make something, I feel like they are an amazing jumping off point. That's how I always got a great recipe for ultra crispy roast potatoes, but I will save that for another post.

Ingredients

  • 1 lb ground beef
  • 1/2 lb ground pork shoulder
  • 3 slices soft wheat bread, crusts removed and cut into 1/2 inch pieces
  • 1/2 cup milk
  • 2 eggs
  • 1 onion, minced (half raw and half sauteed)
  • 2 1/2 tsp kosher salt
  • black pepper, nutmeg and allspices
  • 3 Tbps unsalted butter
  • 3 Tbsp all purpose flour
  • 2 cups low sodium chicken stock
  • a splash of apple cider vinegar
  • a few drops of fish sauce
  • roasted potatoes and lingonberry jam for serving
Directions
  1. Mix bread with milk and allow to sit for 10 minutes until bread is well soaked
  2. Sautee half a minced onion in a little butter until soft. Leave the other half raw.
  3. Add onion, bread, eggs, meat, salt, pepper, nutmeg and allspice to a bowl. Mix until thoroughly combined. Cook a small amount of the meat to adjust seasoning to taste.
  4. Shape meatballs and fly until well browned on all sides. Finish in the oven if needed.
  5. In a large skillet, melt butter and cook flour in it until it smells nutty. While whisking, add chicken stock and simmer until chickened. Add a splash of fish sauce and vinegar just to add depth.
  6. Toss meatballs in sauce and serve with jam and potatoes.
One year ago: Kiwi Sorbet
Three Years ago: Japanese Potato Salad
Four Years ago: Whole Wheat Spinach Bread

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