Swedish Meatballs - Dee Dee's
|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|
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DirectionsThis 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.