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Swedish Meatballs Recipe

   
 

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     Swedish Meatballs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 Large Yellow or White Onion
8 Tablespoons Butter
2/3 Cup Milk
4-5 Slices of Bread
2 Eggs
1 Pound Ground Pork
1 1/2 Pounds Ground Beef
2 Teaspoons Salt
1 Teaspoon Ground Nutmeg
 
1 Teaspon Ground Cardamom
2 Teaspoons Black Pepper
1/3 Cup Flour
1 Quart Beef Stock
1/2 to 3/4 Cup Sour Cream
2 to 4 Tablespoons Ligonberry, cranberry, red currant, or raspberry jelly. OPTIONAL

Instructions
Peel and grate the onion through a cheese grater. Saute the onion in 2 Tablespoons of butter over medium-high heat until onions are softened and turn translucent, about 3 to 4 minutes. Remove from heat and let cool. Cut the crust off of the bread and cut into slices and then into small pieces. In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes or until bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour into a large bowl. Add the cooled onions to the bowl of milk and bread. Add egg, ground pork, ground beef, salt, nutmeg, cardamom, and pepper. Using your hands, mix well for about 2 minute until the ingredients are well combined. Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get about 40 to 50 meatballs. Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat.
When the butter as melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in bathes, browning them slowly on all sides. Be gentle when you turn them so they do not break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter. Start the sauce.(NOTE- Check the pan butter to see if it has burnt. If the butter tastes burnt, discard it and replace with 6 tablespoons.) Heat the pan butter on medium heat until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream. This makes a classic roux. As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first.
The sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky. Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You may need to do this in batched. To finish, move the meatballs to a serving dish. Add the sour cream to the sauce and mix well.


Originally Submitted
7/30/2013





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