Wednesday, March 2, 2011

Swedish Meatballs

Dinner Tonight: Swedish Meatballs, Mashed Potatoes, Broccoli, Salad

My grandmother on my dad's side was Swedish. A first generation American, she lived her whole life in the little town of Stockholm, Maine, settled in the early 1900 by Swedish immigrants. Meals at her house always included homemade Swedish rye bread, sill (pickled herring)on the side with rye crackers and occasionally real Swedish meat balls. She would make giant mounds of them and they were as good left over the next day. This recipe can be easily doubled. The whole meal went together in about 30 minutes. The gravy was great over the mashed potatoes! The only thing we were missing was the homemade Swedish rye bread!


1 slice fresh white bread
1/4 cup milk
2 tablespoons butter, divided
1/4 cup finely chopped onion
1/2 teaspoon salt
1 pound ground chuck
1 large egg
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
2 Tablespoons flour all-purpose flour
2 cups beef broth
1/4 cup heavy cream (I used half/half)


Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl combine the bread and milk mixture, ground chuck, egg 1 teaspoon of salt, black pepper, allspice, nutmeg, and onions. Mix well.

Shape meat into uniform sized balls. I used a small scoop.

Heat the remaining butter in the saute pan over medium-low heat.

Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Do not over crowd the pan, leave room between the meatballs. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Repeat until all meatballs are cooked.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

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