Tuesday, November 22, 2011

Almost-Famous Swedish Meatballs

After reading the reviews in the latest Food Network Magazine, I decided to make Swedish Meatballs for dinner tonight.
Almost-Famous Swedish Meatballs

For the meatballs:
  • 1 cup breadcrumbs
  • 2 tablespoons unsalted butter
  • 1/3 cup minced white onion
  • 2 cloves garlic, minced
  • ¼ teaspoon ground allspice
  • Kosher salt and freshly ground white pepper
  • ½ cup milk
  • 1 teaspoon Worcestershire sauce
  • ¾ pound lean ground beef
  • ½ pound lean ground pork
  • 1 large egg plus 1 egg white, beaten
  • Vegetable oil, for brushing

For the gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley(optional)
  • Lingonberry jam, for serving (optional)

  1. Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and %frac14; teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
  2. Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
  3. Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
  4. Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
I don't think I've ever tried the Swedish Meatballs at Ikea, which this recipe is supposed to copy, but I think they were very good. Tom enjoyed them, too, stating that he wouldn't change a thing - and believe me, he usually has some kind of suggestions on how to make things better.

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