Swedish Meatballs
Adapted From: Food Network (Alton Brown)
Ingredients
2 slice Bread (fresh; preferrably white)
1/4 cup Milk
3 Tbs Butter
1/2 cup Onion (chopped)
1 tsp Salt (plus some to taste)
3/4 pound Ground Beef
3/4 pound Ground Pork
2 Egg Yolks
1/2 tsp Pepper
1/4 tsp Allspice
1/4 tsp Nutmeg
1/4 cup Flour
3 cup Beef Broth
1/4 cup Heavy Cream
Directions
Preheat oven to 200°.
Tear the bread into pieces and place into a small mixing bowl along with the milk; set aside.
In a 12" straight sided saute pan over medium heat.
Melt 1 Tbs of butter in pan.
Add onion and a pinch of salt; sweat until the onions are soft.
Remove from heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground beef, ground pork, egg yolks, 1 tsp salt, pepper, allspice, nutmeg, and onions.
Beat on medium speed for 1 to 2 minutes.
Separate meat mixture into 1-ouunce portions; shape into balls with your hands; place on a sheet pan.
Heat remaining butter in the saute pan over medium-low heat.
Add meatballs and saute until golden brown on all sides, about 7-10 minutes.
Remove meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all meatballs are browned, decrease the heat on the pan to low.
Add flour to the pan; whisk until lightly browned, approimately 1 to 2 minutes.
Gradually add the beef stock and whisk until sauce begins to thicken.
Add cream and continue to cook until the gravy reaches the desired consistency.
Remove meatballs from oven.
Cover with gravy and serve.
I like to serve with egg noddles or rice.
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