Swedish Meatballs
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Worcestershire Sauce2.25 cups
Beef Broth1 pinch
Ground Allspice1 tbsp
Cornstarch1 cup
Heavy Cream2270 g
Ground Beef1.5 cups
Plain Breadcrumbs1 cup
Milk2 tbsps
Mustard (grainy)1 tsp
Salt1 tsp
Red Pepper Flake4 large
Egg2 tbsps
Olive OilDirections:
1
In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil
2
Add the allspice
3
Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps
4
Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly
5
Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes
6
Serve over buttered noodles and garnish with fresh parsley
7
To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl
8
Mix together well with your hands
9
Scoop out 1-tablespoon portions and roll them into balls with your hands
10
Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up
11
To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat
12
Add the meatballs in batches, making sure not to overcrowd the pot
13
Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch
14
Drain on paper towels
15
Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer
16
When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer
17
Yield: 125 meatballs