I've decided to make Swedish Meatballs to bring to a small dinner party this weekend. Other guests think it's a great idea, but it's a dish I've never really made from scratch before.
After reading several cookbooks and googling up the proverbial ying yang, I came across this recipe which sounds good to me. I particularly like the cream gravy because it doesn't have sour cream in it. Sour cream is very popular in many sauces, it's just not something I really like or want to use.
So Swedish Meatball experts, what do you think of this recipe? Would you make any changes or suggestions? Much obliged.
½ lb ground beef
½ lb ground pork
½ cup finely ground bread crumbs (seasoned or plain)
½ cup warmed milk
3 tablespoons shallots, finely diced
2 eggs, slightly beaten
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon allspice
1. Pre-heat oven to 375F.
2. Combine beef and pork in a medium bowl. Soak the bread crumbs in warm milk until softened and then add to the meat mixture, gently mixing ingredients together.
3. Mix in the remaining ingredients to the meat mixture. Using a very small cookie scoop, form into small balls and place on a parchment or foil lined baking sheet.
4. Bake for about 10-15 minutes or until nicely browned.
5. When done, put into serving bowl and cover with the cream gravy. Serve with egg noodles or boiled new potatoes and lingonberry jam.
Swedish Meatball Cream Gravy
3 tablespoons butter
1/3 cup all-purpose flour
1 cup warm milk
3 cups beef broth
1. Melt the butter in a large skillet over medium heat. Add the flour and whisk, cooking the flour for 2-3 minutes.
2. Slow whisk in the warm milk, then the broth and bring to a slow boil until thickened. If the boil is too lively, turn down the heat and slowly simmer until the sauce has reduced and thickened.