Swedish Meatballs - Dee Dee's

Recipe Rating:	3 Ratings5
Categories:	Beef, Pork
Serves:	4 to 6 servings
Prep Time:	30 Min
Cook Time:	30 Min

Ingredients

2 slice	white bread, fresh (i used french baguettes)
1/4 c	whole milk
3 Tbsp	clarified butter, divided (i used regular butter)
1/2 c	onion, chopped
1 tsp	kosher salt plus a pinch
3/4 lb	ground chuck
3/4 lb	jimmy dean sausage (original recipe called for ground pork) find more delicious recipes at www.porkbeinspired.com
2 large	egg yolks
1/2 tsp	black pepper
1/4 tsp	ground allspice
1/4 tsp	freshly grated nutmeg
1/4 c	all purpose flour
3 c	beef broth
1/4 c	heavy cream
	green onions, snipped for garnish, optional
	cooked egg noodles or rice

Pinched by bum57, and 127 more.

Diane Hopson Smith

Well Seasoned

Pine Mountain, GA (pop. 1,304)

DeeDee2011

Member Since Aug 2011

Diane Hopson's Notes:

In 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.

Directions

This is what you will need. Always gather and measure ingredients before starting a recipe.

Preheat oven to 200 degrees.

Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.

Saute' onions in 1 Tbsp of butter in a 12-inch sauce pan until tender. Once tender; set aside.

In 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.

With hands, form 30 meatballs about 1-oz each, the size of a walnut.

Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.

Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.

Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.

Once sauce has thickened to desired consistancy, stir in heavy cream, stir for 2 to 3 minutes.

Remove meatballs from oven and pour sauce over meatballs.

Serve over egg noodles, rice or mashed potatoes.

Comments

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Diane Hopson Smith DeeDee2011

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Donna Brown gabbiegirl

Jan 2, 2012

Looks delicious!

Bonnie D. Utahn

Jan 2, 2012

Looks good, and lovely phoot!

Bonnie D. Utahn

Jan 2, 2012

...PHOTO!....

Diane Hopson Smith DeeDee2011

Jan 2, 2012

Thanks Donna, they were. I was a little leary with the spices but they are not overwhelming and ready add a very nice flavor. Does something to the tastebuds...lol

Diane Hopson Smith DeeDee2011

Jan 2, 2012

Thanks Bonnie, I keep trying on the photo's...lol

Bonnie D. Utahn

Jan 2, 2012

Well, you are making great strides! :D Kudos!

Donna Brown gabbiegirl

Jan 2, 2012

Bonnie, I've almost laughed until tears are running down my leg about the "phoot", uh, photo.

Susan Feliciano frenchtutor

Jan 2, 2012

Cool - saving this one! I always make my meatballs up in advance and freeze them in 1-pound bags. Next time I'll have to use this recipe, as it sounds so good.

Bonnie D. Utahn