Swedish Meatballs II

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Minced onions
2/3 cup	97g / 3.4oz	Fresh bread crumbs
1 cup	237ml	Water
3/4 lb	340g / 11oz	Lean ground beef
3/4 lb	340g / 11oz	Lean ground pork
2 lbs	908g / 32oz	Egg yolks (large)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Grated nutmeg
1/4 teaspoon	1.3ml	Ground allspice
4 tablespoons	60ml	Butter
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Beef stock

Recipe Instructions

In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.

In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.

In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm.

When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

This recipe yields about 90 meatballs.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9360) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.