Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, swedish meatballs. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Swedish Meatballs is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Swedish Meatballs is something which I’ve loved my entire life.
Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce — a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly. For the record, it's not strictly traditional to serve sauce with Swedish meatballs in Sweden. Swedish meatballs made with ground beef and pork are gently spiced, baked, and served with brown sour cream gravy in this old family favorite.
To get started with this recipe, we must prepare a few components. You can cook swedish meatballs using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Swedish Meatballs:
- Take 1 lb ground pork
- Make ready 1 lb ground beef
- Prepare 2 slice fresh white bread w/the crusts cut off
- Make ready 1/4 cup whole milk
- Take 5 tbsp butter
- Prepare 1/2 cup finely chopped onion
- Prepare 1 tsp salt (or more to taste)
- Get 2 large egg yolks
- Get 1/2 tsp fresh ground black pepper
- Prepare dash cinnamon
- Get dash nutmeg
- Make ready 33/100 cup all-purpose flour
- Make ready 3 1/2 cup beef broth
- Take 1 packages egg noodles
It tasted like the famous IKEA Swedish meatballs but somehow even better. This will be the only gravy recipe that I use for now own. In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well.
Steps to make Swedish Meatballs:
- Preheat oven to 200°F.
- Tear the bread into pieces and place in a small mixing bowl and cover with the milk. Make sure it's absorbing but not saturated. Add a little more milk if necessary, just not too much. Set aside.
- In a 12-inch straight sided sauté pan or electric frying pan. I prefer electric as you can control the heat better. Over medium heat, melt 2 tablespoons butter. Add the onion, a pinch of salt, a little pepper and sweat until the onions are soft, about 5-7 minutes. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, cinnamon, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Roll meat in to small balls, very small, bite sized and place on a large cutting board lined with wax paper.
- Heat another 1-2 tablespoons of butter, in the same pan that was used for the onions, over medium-low heat, or in an electric skillet set to 300°F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. You want them nice and browned. Remove the meatballs to an ovenproof dish using a slotted spoon. Cover and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet that was used for sautéing the meatballs. Whisk until lightly browned. It will be thick and lumpy. Approximately 1 to 2 minutes. Gradually add about half of the beef stock, raise the heat a little and whisk until sauce begins to simmer and thicken. Add the rest of the beef stock and simmer for 1-3 more minutes. Remove the meatballs from the oven, cover with the gravy and serve over buttered egg noodles.
- Tips: This recipe yields about 100 meatballs depending on size. It is important they are bite sized. I tend to roll them in batches as I brown them. I can get about 25-30 in the pan at a time. If you don't do both simultaneously it can take 2 hours or more to prepare. If you cook early you can turn off the oven and leave the meatballs in there for easy heating later. They can sit in the oven a long time without drying out. If your sauce is too thick add a little more beef stock. If it's to thin dilute some flour into cold beef stock and add to the sauce slowly and simmer until you reach the desired consistency.
- Enjoy!!!
Melt the butter in a frying pan. Add the vegetable stock and beef stock and continue to stir. These Swedish meatballs are perfect for busy weekdays and even better for lazy Sunday suppers. I'd double the recipe and serve them with egg noodles over the weekend and then again a couple of days later with mashed potatoes. Because the only thing better than Swedish meatballs in gravy is meatballs and gravy on top of mashed potatoes. [mic drop] Swedish Meatballs Recipe.
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