Swedish Meatballs
from The Joy of Cooking
Ingredients:
1 Tbsp. butter
1 Tbsp. onions, finely minced
3/4 lb. ground pork
3/4 lb. ground beef
2/3 cup fresh bread crumbs
1 cup water (I sometimes use milk instead)
2 egg yolks
1 tsp. salt
1/4 tsp. each: nutmeg, allspice, ground pepper
4 Tbsp. butter
2 Tbsp. flour
2 cups beef stock
Instructions:
Melt butter in a small, heavy-bottomed pan and cook the onions until soft, about 1-2 minutes. Set aside.
In the bowl of an electric mixer, combine the bread crumbs and water. Let stand 2 minutes.
To the bread and water, add the remaining ingredients and the reserved onions.
Beat on low speed until smooth.
Turn the mixer to high and beat until the mixture becomes light in color and fluffy, about 10 minutes.
Use two spoons dipped in water to shape the meat into 1” balls.
Heat the butter in a large, heavy-bottomed skillet over medium heat. Cook the meatballs in batches of 15 -20, brown them evenly on all sides.
Remove the browned meatballs and drain them briefly on a plate lined with paper towels.
After all the meatballs have been cooked, add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook while whisking until the gravy is thick and smooth.
http://www.cafejohnsonia.com/2006/05/swedish-meatballs.html
I used a dash of Gravy Master for color- as the site link suggested and a few dollops of sour cream at the end of heating and served over egg noodles.
The meatballs were very fluffy and tender - good stuff.
I was looking for a swedish meatball recipe tonight and bumped into this link below from 2010....the start of the idea for the recipe thread.
It’s all your fault - lol :)
http://www.freerepublic.com/focus/chat/2641083/posts?q=1&;page=21
How about that?!