4 to 6 servings
Diane Hopson's StoryIn Sweden, meatballs are made with ground beef or a mix of ground beef, pork and sometimes veal, mixed with breadcrumbs soaked in milk and finely chopped onions, some broth, and, occasionally, cream. They are seasoned with white pepper or allspice and salt.
We enjoyed an early afternoon lunch compliments of Elton Brown's 2005 version of Swedish Meatballs. Served on a bed of egg noodles flavored with chive butter this was an outstanding dish full of flavor.
I improvised by using ingredients on hand making very few changes to the original recipe. Hope you enjoy!
All photo's are mine.
white bread, fresh (i used french baguettes)
clarified butter, divided (i used regular butter)
kosher salt plus a pinch
jimmy dean sausage (original recipe called for ground pork)
freshly grated nutmeg
all purpose flour
green onions, snipped for garnish, optional
cooked egg noodles or rice
3Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.
5In the bowl of a stand mixer, combine the bread mixture, meats, seasonings and sauteed onions. Mix at a med-low speed until well combined, 1 to 2 minutes.
7Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.
8Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.
9Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.