March 18, 2010 § 3 Comments
February 9, 2010 § 1 Comment
It’s not pretty, but sure is good. And no, your mom’s recipe isn’t better. I call this the “healthy” version because I have been choosing to serve it with SB mashed potatoes (i.e. cauliflower).
from CI, Jan 2009
1 large egg
1/4 c heavy cream
*1 large slice hearty sandwich bread, crusts removed and bread torn into 1-inch pieces
8 oz ground pork
1 small onion, grated on large holes of a grater
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/4 tsp ground black pepper
1 1/2 tsp table salt
1 tsp baking powder
8 oz 85% lean ground beef
**1 1/4 c vegetable oil
1 1/2 Tbs butter
1 1/2 Tbs all purpose flour
1 1/2 c low-sodium chicken broth
***2 tsp packed brown sugar
1/2 c heavy cream
****2 tsp fresh lemon juice
Salt and pepper
For the meatballs*****:
Whisk egg and cream together in a medium bowl. Stir in bread and set aside. Meanwhile,in a stand mixer fitted with the paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, scraping down the sides as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds. Using moistened hands, form a generous tablespoon of meat mixture into 1-inch round meatballs. Repeat with remaining mixture to form 25-30 meatballs.
Heat oil in a straight-sided sauce pan over medium-high heat until oil registers 350 degrees. Add meatballs in a single layer and fry, flipping once halfway through cooking. Fry until lightly browned all over and cooked through, about 5-7 minutes. Using a slotted spoon, transfer browned meatballs to a paper towel-lined plate.
For the sauce:
Pour off and discard the oil in the pan, leaving any browned bits behind. Return pan to
medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until the flour is light brown. Slowly whisk in the broth, scraping pan to loosen brown bits. Add brown sugar and bring to a simmer. Reduce heat to medium and cook until sauce is reduced to about 1 1/4 c, 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 the lemon juice, season with salt and pepper, and serve.
*1 slice of bread equals about 1/3 – 1/2 panko, which is what I generally have used since I don’t often have bread on hand
**I’ve used this much, I’ve used much less. I think it works well either way. Neither way do they come out tasting at all greasy.
***If you like your swedish meatballs with more of a sweetness, as I’m told people do, add 2 tsp to the meatballs with the rest of the dry ingredients, and add 1 Tbs to the sauce.
****I’ve never added this and don’t feel the need to, although the acidity might be nice. Nick just thinks its a bad idea.
*****I’m not so fancy-pants that I have a kitchen-aid, yet. I just use my hands and they’re fine. Probably not as light and fluffy as they would be otherwise though. I also never get this many meatballs out of a double batch; this recipe is a single batch. Double makes about 24 for me. I guess I like them big.
See SB Mashed Cauliflower for my choice of what to serve the meatballs with. Roasted brussel sprouts would also be a good addition I think.