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Swedish meatballs

Swedish meatballs Categories:
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INGREDIENTS
    2 tablespoons  olive oil, divided
    1  onion, diced
    1 pound  ground beef
    1 pound  ground pork
    1/2 cup  Panko
    2 large  egg yolks
    1/4 teaspoon  ground allspice
    1/4 teaspoon  ground nutmeg
      Kosher salt, to taste
      freshly ground black pepper, to taste
      Milk
      Garlic
FOR THE GRAVY
    3 tbsp cup  unsalted butter
    3 tbsp  all-purpose flour
    4 cups  beef broth I subbed with 1 cup of milk to make it creamy
    3/4 cup  sour cream I used Greek yogurt
      Kosher salt, to taste
      freshly ground black pepper, to taste
    2 tablespoons  chopped fresh parsley leaves
      Lemon juice
      Brown sugar
      Soy sauce

INSTRUCTIONS

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.

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