Recipe: Swedish Meatballs

Let me preface this recipe by saying: NO, this is not the one with the jelly. There are recipes out there for dishes that include jelly in the meatballs, or served on top, and while it is clearly enjoyed by some, I have to admit I am of the group that shudder at the thought. Blegh.

Anyway, this recipe is relatively quick, is cooked in one pot, and is simply to die for. It’s rich, delicious, creamy, warm and filling – I know, not the type of recipe you’re usually looking for in April! But since Winter refuses to let go here in New England, we are still enjoying our hearty recipes, this one especially. Every time I make it, my husband asks when we will be having it again before his bowl is even empty!

I found a recipe last year and have changed and tweaked things to make it my own. The original recipe called for a 1/2-lb of ground pork and a 1/2-lb ground beef, which was good, but we have been making them with just ground venison and they are delicious. In the past I’ve used just beef as well, but we prefer the venison. Just use what you like.

So without further ado, here it is, my recipe for Swedish Meatballs!

INGREDIENTS:

2 egg yolks (if using venison, use 3 egg yolks so they hold together better)

1/2 cup Panko breadcrumbs

1-lb ground meat (see above notes!)

1 small yellow onion, minced

1/4 tsp. ground nutmeg

1/4 tsp. allspice

1/2 tb. garlic powder (divided)

1/2 tb. onion powder (divided)

1 tb. chili powder (divided)

Salt & Pepper, to taste

8-oz sour cream

32-oz beef broth

4 tb. unsalted butter

1/3 cup all purpose flour

Oil for frying

DIRECTIONS:

1. ) In a dutch oven, heat 1 tablespoon of oil and add minced onions. Cook until just lightly browned, then remove and add to a large mixing bowl. Turn pan off, you won’t need it again for a bit.

2.) Add ground meat, egg yolks, Panko, all spice, nutmeg and half of the garlic, onion and chili powders. Mix well. Roll into little 1/2″ balls.

3.) Add more oil to Dutch oven and return to heat. Cool meatballs in batches until browned on all sides. Allow meatballs to drain on a plate and lightly salt right after removing from heat. Once finished, set meatballs aside.

4.) Add butter to Dutch oven, and begin whisking, scraping up all the browned bits from the bottom. Add flour, whisking continuously. It will begin to thicken and bubble immediately, whisk another 30-45 seconds until it starts to brown a little, then begin adding the beef broth.

5.) Allow mixture to thicken, whisking intermediatly. Once it begins to thicken, reduce heat and whisk in sour cream. Add in remaining garlic, onion and chili powder; and salt and pepper to taste. Add the meatballs to the sauce and allow to heat through before serving.

I like to serve this on fresh pasta,  but egg noodles do just fine too. I suppose you could also serve this on mashed potatoes, but to me that seems far too heavy and rich. I also like to sprinkle a little parsley over each bowl before serving.

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