Chef John's Swedish Meatballs
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Butter1
Salt1 cup
Milk2 large
Egg1 cup
Plain Bread Crumbs1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 pinch
Cayenne Pepper (to taste)450 g
Ground Beef Chuck450 g
Ground Pork3 tbsps
All-Purpose Flour3.25 cups
Beef Broth1 cup
Heavy Cream1 tsp
White Sugar1 tsp
Worcestershire SauceDirections:
1
Melt 2 tablespoons butter in a large skillet over medium heat
2
Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes
3
Transfer onion mixture to a large bowl
4
Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine
5
Mix beef and pork into the bread crumb mixture
6
Cover with plastic wrap and refrigerate for 1 hour
7
Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes
8
Slowly whisk beef broth into butter mixture
9
Increase heat to medium-high, whisk cream into mixture and bring to a simmer
10
Stir sugar and Worcestershire sauce into gravy
11
Simmer until slightly thickened, 6 to 7 minutes
12
Season with salt and black pepper
13
Remove from heat and set aside
14
Preheat oven to 425 degrees F (220 degrees C)
15
Line a baking sheet with aluminum foil and lightly coat foil with cooking spray
16
Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture
17
Place meatballs on the prepared baking sheet
18
Bake in the preheated oven until browned, about 20 minutes
19
An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)
20
Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes