Swedish Meatballs
BY
Tara
Tara AbrahamIngredients
1 cup breadcrumbs
1/4 cup milk
3 tablespoons butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Directions
Preheat oven to 200 degrees F.
Place breadcrumbs in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In a bowl, combine the breadcrumb and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix well.
Shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish, with a thin layer of beef broth on the bottom to keep the meatballs from drying out. Place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Source: http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe.html