Bridget Moynahan's Swedish Meatballs
The Blue Bloods Cookbook
Bridget Moynahan & Wendy Howard Goldberg
These Swedish meatballs from Blue Bloods star Bridget Moynahan are simple but delicious. The meatballs are made from a mixture of ground pork and ground beef flavored with allspice and minced onions. A little sour cream keeps them moist, and also enriches the creamy gravy spooned over top. Served with egg noodles, rice, sliced bread, or mashed potatoes, these make a wonderful Christmas Eve dish, which is when the Moynahans traditionally serve them—in a double (or triple) batch to make sure everyone gets enough, which isn’t a bad idea!
See more TV stars dish on their favorite holiday foods.
For the meatballs:
- 1 pound ground beef
- 1/4 pound ground pork
- 3 slices white bread, crusts removed, pulsed in a food processor into bread crumbs
- 1/2 cup sour cream
- 1 large egg, beaten
- 2 tablespoons minced yellow onion
- 1/8 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 teaspoons kosher salt
- 3 tablespoons unsalted butter
For the gravy:
- 2 cups beef stock
- 2 tablespoons all-purpose flour
- dash of ground allspice
- 1/2 teaspoon onion powder
- 1/2 cup sour cream
To make the meatballs:
1In a large bowl, combine all the meatball ingredients except for the butter. Working with clean hands, mix the ingredients just until incorporated. Do not overwork the mixture.
2Using a melon baller or rounded spoon, scoop out individual meatballs. Form into spheres the size of ping-pong balls.
3In a very large saucepan (or divided between two medium saucepans), melt the butter over medium heat. Brown the meatballs, turning regularly to prevent burning and to ensure even cooking. Transfer the browned meatballs to a plate and set aside.
To make the gravy:
1Add the beef stock to the saucepan in which you cooked the meatballs and stir with a wooden spoon, loosening any browned bits stuck to the pan.
2Add the flour, allspice, and onion powder and whisk constantly until smooth. Add the sour cream, 1 teaspoon at a time, and whisk to incorporate before adding more. Continue whisking until there are no clumps.
3Return the meatballs to the pan and simmer for 15 to 20 minutes, or until the gravy thickens. Serve hot by themselves, or with rice, noodles, or sliced baguette, as you prefer.
From The Blue Bloods Cookbook by Bridget Moynahan and Wendy Howard Goldberg. Copyright © 2015 by the authors and reprinted by permission of St. Martin’s Press. Photo Credit: rudisill/Getty Images.
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