Saturday, December 14, 2013

Swedish meatballs

These were really delish. The sauce is beefy, dark, full of Maillard reaction flavors.

small yellow onion
1 tbsp butter
0.25 cup milk
2 eggs
1/3 cup breadcrumbs
0.75 tsp black pepper
0.25 tsp nutmeg
0.25 tsp allspice
1.5 tsp salt
0.25 tsp cayenne
0.25 tsp paprika
1 pound ground beef
1 pound ground pork

2 tbsp butter
3 tbsp flour
3.5 cup beef broth
0.5 cup heavy cream
0.5 tsp sugar
0.5 tsp Worcestershire sauce
salt and black pepper

In a large skillet add 1 tbsp butter and the minced onion. Cook until translucent, about 6-7 minutes. Add contents to a large bowl. Also add the milk, breadcrumbs and eggs. Mix well.

Add the spices and meat. Mix in. Make sure the meat contains some fat, so the meatballs are tender after baking. Refrigerate for an hour.

In the same pan, prepare a roux from the 2 tbsp butter and the flour, cook until golden brown. Add the cold beef stock and whisk it in, start with a little and add more. Turn the heat to medium high, add the remaining ingredients and simmer for 6-7 minutes to thicken it some.

Line a large baking sheet with aluminum foil. Spray with cooking spray and form about 1-inch balls. Roll them smooth with wet hands.

Bake in a preheated 425F oven for 20-25 minutes, until brown. Simmer i the sauce until the sauce is the right consistency. Serve with lingonberry jam and mashed potatoes.

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