Entrée — Swedish Meatballs by dvdlee

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Entree -- Swedish Meatballs
Submitted by dvdlee on August 27, 2004 at 10:15 am

DESCRIPTION
Entree -- Swedish Meatballs

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I did a LOT of searching and thinking about making swedish meatballs that actually had flavor and were tasty. This recipe is based on two different recipes I found on Swedish sites (they were in English!). This recipe has a lot of flavor (for Swedish Meatballs that is!) 🙂

Meatballs

2 lbs. ground lean meat (2 to 1 beef vs pork; 1:1:1 beef, pork, veal; or all beef)
2 eggs
1 cup milk
1/2 cup fine bread crumbs
1 small minced red onion
1/8 teaspoon ground allspice (you can add a little more of all spices)
1/4 teaspoon ground cardamon
1/8 teaspoon ground ginger
1 & 1/2 teaspoons Salt
Fresh Ground black or white pepper
Sauce (see below)

1. In a bowl combine milk and bread crumbs and let rest 5 minutes. Add spices and beat in one egg. Add minced onion and meat.
2. Add ground meat and mix until everything is well combined and light. You may need to add 1 more egg or a little bit more bread crumbs.
3. Shape into golf ball sized meatballs with your hands (dipping your hands in water helps to prevent everthing getting too sticky). Place on waxed or parchment paper.
4. You can pan-fry the meatballs (which is best) with vegetable oil in a skillet over medium high heat around 10-12 minutes OR bake them on an ungreased cookie sheet at 450F for 10-14 minutes. When meatballs are done, place on paper towels and keep warm in the oven.

There are two "standard American" sauces -- brown & white, but a sour cream sauce with goat cheese is found in some Swedish recipes.

Brown Sauce

2 & 1/2 tablespoons pan fat (or veg. oil)
4 tablespoons all-purpose flour
1 to 1 & 1/2 cups low-sodium beef broth
1/2 cup water
3-4 Tablespoons sherry
Ground black pepper
Fresh Grated Nutmeg (around 1/8 to 1/4 teaspoons)
1/4 to 1/3 cup cream (1/2 N 1/2 or whipping)

Heat oil in a fry pan over medium heat for 1 minute. Add flour and mix and cook for 2 to 3 minutes (standard roux). Add beef broth and water and cook slowly until the sauce boils for 1 minute. (Stir in the liquid with a wisk to avoid lumps, or puree if needed in the blender). Add sherry. Adjust seasonings adding black pepper and nutmeg.

Add cooked meatballs to the sauce and simmer for 15 - 25 minutes. Just before serving stir in cream.

White Sauce

2 Tablespoons butter
2 Tablespoons all-purpose flour
1 & 1/2 cups Half N Half
1/2 cup chicken broth
Fresh Dill (chopped)

In a clean fry pan melt butter and add flour. Cook over low heat until roux just barely begins to brown (don't let it get very brown, just until it begins to color). Add water to roux and stir with wisk until smooth. Increase heat to medium and boil sauce for around 2 minutes. Reduce heat to very low and slowly add the Half N Half. Simmer until slightly reduced. Add warm meatballs and simmer for 5 minutes. Serve garnished with fresh chopped dill.

Sour Cream Sauce*

1 cup sour cream
1/2 cup chredded gjetost (goat cheese)

Pour off the fat from the skillet used to cook the meatballs, but leave drippings. Slowly heat sour cream, but do not boil. Stir in shredded cheese, combine with meatballs and serve.

*I've never had this, so no idea of how it tastes -- sounds good though....

You can use cornstarch instead of a flour-based roux (or is too thin, add some cornstarch mixed with water to get the right consistency). The box has a standard recipe for white sauce.
Serve meatballs with buttered small new potatoes, garished with dill or with egg noodles.

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