You don't need to travel to Sweden (or a large furniture store) to have authentic swedish meatballs.
30 minutes, 4-6 servings
| 2 slices | Fresh white bread |
| ¼ cup | Milk |
| 3 Tbsp | Butter (divided) |
| ½ cup | Finely chopped onion |
| 1 tsp + ¼ tsp | Kosher salt, divided |
| ¾ lb | Ground chuck |
| ¾ lb | Ground pork |
| 2 | Large egg yolks |
| ½ tsp | Black pepper |
| ¼ tsp | Ground allspice |
| ¼ tsp | Freshly grated nutmeg |
| ¼ cup | All-purpose flour |
| 3 cups | Beef broth |
| ¼ cup | Heavy cream |
| optional | Mashed potatoes, for serving. |
| optional | Dried parsley, for serving. |
| 1. Preheat oven to 200 degrees f. |
| 2. Tear the bread (2 slices) into pieces, add to a small bowl with milk, and set aside. |
| 3. In a 12-inch straight sided saute pan over medium heat, melt 1 tbsp of the butter. |
| 4. Add the onion (1/2 cup) and a 1/4 tsp of salt, and sweat until the onions are soft. |
| 5. Remove from the heat and set aside. |
| 6. In the bowl of a stand mixer, combine ground chuck (3/4 lb), pork (3/4 lb), egg yolks (2 large), 1 tsp of kosher salt, black pepper (1/2 tsp), allspice (1/4 tsp), nutmeg (1/4 tsp), and onions. |
| 7. Mix on low speed for 1 to 2 minutes. © FirstPageRecipes.com |
| 8. Using a scale, weigh meatballs into 1-oz portions and place on a sheet pan. |
| 9. Using your hands, shape the meatballs into rounds. |
| 10. Heat the remaining butter in the saute pan over medium-low heat. |
| 11. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. |
| 12. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. |
| 13. Once all of the meatballs are cooked, decrease the heat to low and add the flour (1/4 cup) to the pan. |
| 14. Whisk until lightly browned, approximately 1 to 2 minutes. |
| 15. Gradually add the beef stock (3 cups) and whisk until sauce begins to thicken. |
| 16. Add the cream (1/4 cup) and continue to cook until the gravy reaches the desired consistency. |
| 17. Remove the meatballs from the oven, cover with the gravy and serve (with optional mashed potatos). Sprinkle with dried parsley. |
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