Swedish Meatballs
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Breadcrumbs (fresh)4 tbsps
Unsalted Butter (divided)1 cup
Onion (minced)450 g
Ground Beef1360 g
Ground Pork3 large
Egg (lightly beaten)1 tbsp
Kosher Salt1.5 tsps
Ground Black Pepper (freshly)1.5 tsps
Sugar1 tsp
Ground Allspice1 tsp
Ground Nutmeg2 tbsps
All-Purpose Flour2 tbsps
Sour Cream (whisked)Directions:
1
Mix breadcrumbs and 1/3 cup stock in a small bowl
2
Set aside
3
Melt 1 tablespoon butter in a medium skillet over medium heat
4
Add onion and sauté until browned, about 10 minutes
5
Transfer onion to a large bowl
6
Wipe out pan and return to medium heat
7
Add bacon and cook until crisp
8
Using a slotted spoon, transfer bacon to bowl with onion
9
(Reserve bacon fat
10
) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend
11
Fold in breadcrumb mixture
12
Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet
13
Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat
14
Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6-8 minutes per batch
15
Transfer meatballs to a plate
16
Drain all but 2 tablespoons drippings from pot
17
Whisk in flour until smooth paste forms
18
Stir in 2 cups stock; bring to a simmer, whisking often
19
Return meatballs to pot
20
Cover; simmer until meatballs are cooked, 5-6 minutes
21
Remove from heat, whisk in sour cream, and stir to coat meatballs
22
Mix breadcrumbs and 1/3 cup stock in a small bowl
23
Set aside
24
Melt 1 tablespoon butter in a medium skillet over medium heat
25
Add onion and sauté until browned, about 10 minutes
26
Transfer onion to a large bowl
27
Wipe out pan and return to medium heat
28
Add bacon and cook until crisp
29
Using a slotted spoon, transfer bacon to bowl with onion
30
(Reserve bacon fat
31
) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend
32
Fold in breadcrumb mixture
33
Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet
34
Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat
35
Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6-8 minutes per batch
36
Transfer meatballs to a plate
37
Drain all but 2 tablespoons drippings from pot
38
Whisk in flour until smooth paste forms
39
Stir in 2 cups stock; bring to a simmer, whisking often
40
Return meatballs to pot
41
Cover; simmer until meatballs are cooked, 5-6 minutes
42
Remove from heat, whisk in sour cream, and stir to coat meatballs