Swedish Meatballs
Ingredients:
2 slices fresh white bread
1/4 cup milk
3 T. clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 t. kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 t. black pepper
1/4 t. ground allspice
1/4 t. freshly grated nutmeg
1/4 cup AP flour
3 cups beef broth
1/4 cup heavy cream
Method: Preheat oven to 200 degrees F.
- 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 T. butter. Add onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- Mix bread and milk mixture, ground chuck, pork, egg yolks, 1 t. of kosher salt, black pepper, allspice, nutmeg, onions. Shape into 1” meatballs. Saute in pan until golden brown, then keep warm in the oven.
- 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 with egg noodles