Swedish Meatballs
Category
Dress Up the Ordinary
You don't have to be at a smorgasbord to enjoy these tender, subtly-spiced little meatballs cooked in a savory sauce. They're delicious as an hors d'oeuvre or served over noodles or rice as a meal. Add a spoonful of lingonberry jam on the side for an authentic Swedish touch!
Ingredients
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1 cup fresh bread crumbs
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1/2 cup milk
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2 tablespoons unsalted butter, divided, plus additional as needed
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1 large onion, minced
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1 pound ground beef
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1 pound ground pork
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3 eggs
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2 teaspoons kosher salt, plus additional as needed
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1/2 teaspoon ground black pepper, plus additional as needed
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1/2 teaspoon ground allspice
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1/2 teaspoon ground nutmeg
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2 tablespoons flour
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3/4 ounces Glace de Viande Gold® dissolved in 2 cups hot water
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2 tablespoons sour cream
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2 tablespoons chopped fresh parsley
Methods/Steps
In small bowl, combine the bread crumbs and milk and set aside. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onion and cook until it is soft and translucent, about 5 minutes. Transfer the onion to a large bowl and add the beef, pork, eggs, salt, pepper, allspice, nutmeg, and the soaked bread crumbs. Mix gently with your hands or a wooden spoon. Form the mixture into small (1- to 1 1/2-inch) meatballs and set them on a baking sheet or platter.
Melt another tablespoon of butter in the skillet over medium heat. Working in batches, brown the meatballs on all sides, adding more butter as needed, about 6-8 minutes per batch. Transfer the meatballs to a warm platter and tent with foil to keep warm.
Pour all but 2 tablespoons of drippings from the pan and stir in the flour to form a smooth paste. Whisk in the diluted Glace de Viande Gold®and bring the liquid to a simmer, whisking frequently. Add the meatballs to the pan and simmer over low heat, covered, 5-6 minutes, until they're cooked through. Stir in the sour cream and parsley and season to taste with additional salt and pepper.
Additional Tips
Wine Pairing: Pinot Noir or Shiraz/Syrah