swedish meatballsPosted: October 3, 2012 | |
“A piece of bread in your pocket is better than a feather in your hat.”
~ Swedish proverb
I’ll need larger pockets, as I’m a foodie through and through. And I do love my bread! Feathers aside, this dish is one of my Top 10 “mom favorites.”
One of my earliest experiences with international food came in the form of these meatballs and the Swedish Chef making special appearances on The Muppet Show (no kidding).
Thanks goodness mom was able to bring a bit of international tastebud travel to our tummies, compliments of this recipe and some of the Tex Mex favorites you’ll find here on “The Nook.” I can remember well mom’s electric skillet bursting with steam carrying the sensational and savory smells of swedish meatballs; where hearty meets happy. No wonder I wore Husky jeans growing up!
Yeah, I know… “more to love.”
Let’s Make a’ Meatballs
(said with an Italian-Swedish accent)
2 | cage free eggs, slightly beaten
1 cup | milk
½ cup | dry bread crumbs
3 tablespoons | falfurrias brand butter (per Nanny)
½ cup | finely chopped onion
1 pound | ground chuck
¼ pound | ground pork
1-¾ teaspoons | salt
¾ teaspoon | dill weed
¼ teaspoon | allspice
⅛ teaspoon | nutmeg
⅛ teaspoon | cardamom
3 tablespoons | flour
⅛ teaspoon | freshly ground black pepper
10-½ ounce can | beef broth
½ cup | light cream
ii. what to do
1. In a large mixing bowl, combine the eggs, milk and dry bread crumbs.
2. In a large skillet, heat 1 tablespoon of the butter. Sauté the onion until soft, about 5 minutes. Lift the onions out of the skillet with a slotted spoon; add to the bread crumb mixture, the ground chuck, ground pork, 1-½ teaspoons salt, ¼ teaspoon dill weed, the allspice, nutmeg, and cardamom.
3. With a wooden spoon or your hands, mix well to combine.
4. Refrigerate, covered, for 1 hour.
5. Preheat oven to 325°F.
6. Take the meat mixture from the fridge and shape it into meatballs, each about 1″ in diameter.
7. In remaining hot butter, divide the meatballs into groups of 2 or 3 and sauté them until they are browned all over.
9. Remove the skillet from heat. Pour off the drippings, reserving 2 tablespoons (add more butter if necessary).
10. Pour the dripping back into the skillet and add flour, the remaining ¼ teaspoon salt and the pepper, stirring together to make a smooth slurry over medium heat.
11. Gradually stir-in the beef broth, bringing the mixture to a boil, stirring constantly. Add the cream and remaining ½ teaspoon dill weed. Pour sauce over meatballs in casserole dish.
12. Bake, covered, 30 minutes. Garnish top of meatballs with fresh dill sprigs, if desired.
Makes: 6 servings.
Foodie Tips ~
♥ Serve the meatballs atop some wide, wavy egg noodles.
♥ I love the sauce and will double it on my next “go” of this recipe.
♥ While a salt lover, I found this recipe a little salty for me so I’ll decrease the sodium shakes on my next Swedish adventure.