March 14, 2015

Swedish Meatballs - Food Network

The Almost-Famous Swedish Meatballs recipe comes from my collection of old Food Network Magazines.  They typically highlight an "Almost Famous" recipe in each edition which copies a well known restaurant dish.  No clue what restaurant this one comes from, but I'm sold.  Love how this dish turned out.


For the meatballs:
1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion 
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef*
1/2 pound lean ground pork*
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing

For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)

*Not able to find ground pork at the store, I used all beef. 
**I served the meatballs and gravy over egg noddles

Make the meatballs: 
Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes.

Add the milk and Worcestershire sauce and bring to a simmer.

Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool.
Note the texture - not exactly a paste as the directions suggest, but worked into the meat well.

Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer.

Jar of bouillon: great to keep on hand instead of having to buy (or make) fresh broth!  I keep one each of chicken and beef in my pantry.

Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Bon appetit!

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