Swedish Meatballs

Ingredients

MEATBALLS
1 large egg
1⁄4 cup heavy cream
1 slice hearty white sandwich bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1⁄4 cup grated onion
1-1⁄2 teaspoons salt
1 teaspoon packed brown sugar
1 teaspoon baking powder
1⁄8 teaspoon ground nutmeg
1⁄8 teaspoon ground allspice
1⁄8 teaspoon pepper
8 ounces 85 percent lean ground beef
1-1⁄4 cups vegetable oil
SAUCE
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1-1⁄2 cups low-sodium chicken broth
1 tablespoon packed brown sugar
1⁄2 cup heavy cream
2 teaspoons lemon juice
Salt and pepper

Instructions

FOR MEATBALLS: Whisk egg and cream together in bowl. Stir in bread and set aside. Meanwhile, using stand mixer fitted with paddle attachment, beat pork, onion, salt, sugar, baking powder, nutmeg, allspice, and pepper on high speed until smooth and pale, about 2 minutes, scraping down bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping down bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping down bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.
Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel–lined plate.
FOR SAUCE: Pour off and discard oil in pan, leaving any browned bits behind. Return pan to medium-high heat and melt butter. Add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping bottom of pan with wooden spoon to loosen any browned bits. Add sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.
Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper to taste, and serve.
TO MAKE AHEAD: Meatballs can be fried and then frozen for up to 2 weeks. To continue with recipe, thaw meatballs in refrigerator overnight and proceed from step 3, using clean pan.

Swedish Meatballs

Ingredients

Instructions

Tags

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