Sweedish meatballs
Swedish meatballs are prepared by mixing seasoned ground beef and pork, forming balls, browning them, and simmering in a creamy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Beef | 500 | Grams |
| Ground Pork | 500 | Grams |
| Onion (finely chopped) | 1 | Count |
| Breadcrumbs | 100 | Grams |
| Whole Milk | 240 | Milliliters |
| Egg (beaten) | 1 | Count |
| Butter | 60 | Grams |
| All-purpose Flour | 30 | Grams |
| Beef Broth | 480 | Milliliters |
| Heavy Cream | 120 | Milliliters |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Nutmeg (ground) | 0.25 | Tsp |
| Allspice (ground) | 0.25 | Tsp |
Instructions
- In a bowl, combine breadcrumbs and milk. Let it soak for 10 minutes.
- In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, chopped onion, beaten egg, salt, pepper, nutmeg, and allspice.
- Form the mixture into small meatballs, about 2.5 centimeters in diameter.
- Melt half of the butter in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides. Remove and set aside.
- In the same skillet, melt the remaining butter. Stir in flour and cook for 1 minute.
- Gradually whisk in beef broth and bring to a simmer. Stir in heavy cream and return meatballs to the skillet.
- Simmer meatballs in the sauce for 10-15 minutes until cooked through and the sauce thickens.
Prep
- Thaw ground beef and pork if frozen
Kitchen equipment
Large SkilletWhisk