Description
Swedish Meatballs offer a delightful culinary journey through Scandinavian comfort cuisine. Rich, savory spheres nestled in creamy sauce promise a hearty meal that satisfies deeply when you crave warmth and tradition.
Ingredients
Scale
- 1 pound (454 grams) 80/20 ground beef
- 1 pound (454 grams) ground pork
- 2 eggs
- ½ cup panko breadcrumbs
- 1 medium onion, grated
- 2 cloves garlic, minced
- ¼ cup flat-leaf parsley, finely chopped
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Zest of 1 lemon
- 2 tbsps extra-virgin olive oil
- 2 tbsps butter
- ¼ cup all-purpose flour
- 2 cups beef stock
- ½ cup heavy cream
- Salt and pepper, to taste
- Additional parsley for garnish
Instructions
- Meat Preparation: Thoroughly blend ground beef, ground pork, parsley, grated onion, garlic, Panko breadcrumbs, eggs, salt, and pepper in a mixing bowl, ensuring even distribution without overworking the mixture.
- Meatball Formation: Craft uniform 1-inch spherical meatballs, positioning them precisely on a clean surface for even cooking.
- Browning Process: Heat olive oil in a large skillet over medium-high temperature. Strategically sear meatballs in batches, rotating with tongs to achieve a golden-brown exterior on all sides, then transfer to a holding plate.
- Sauce Foundation: Reduce skillet heat and melt butter until foamy. Whisk flour into the butter, creating a smooth, pale roux that develops rich flavor and eliminates potential lumps.
- Liquid Integration: Gradually incorporate beef stock, whisking continuously to create a seamless sauce. Introduce lemon zest, allspice, nutmeg, salt, and pepper to build a complex flavor profile.
- Sauce Development: Simmer the mixture for 3-4 minutes, allowing it to thicken and develop depth. Stir periodically to prevent burning and achieve a velvety consistency.
- Cream Infusion: Fold heavy cream into the sauce, creating a luxurious, silky texture. Carefully return meatballs to the skillet, ensuring complete sauce coverage.
- Final Cooking: Cover and reduce heat to low, allowing meatballs to gently simmer for 8-10 minutes. Periodically turn to guarantee even cooking and sauce distribution.
- Serving Preparation: Perform a final seasoning check, adjusting as necessary. Transfer meatballs to a serving platter and garnish with fresh parsley for an elegant presentation.
Notes
- Prevent Overmixing: Gently blend meat mixture to maintain tender meatball texture, avoiding tough, dense results.
- Batch Browning Technique: Cook meatballs in batches to ensure even golden-brown exterior and prevent steaming instead of searing.
- Roux Mastery: Whisk flour and butter continuously for 60-90 seconds to create smooth sauce base without lumps.
- Sauce Consistency Check: Aim for sauce that coats back of spoon, indicating perfect thickness for coating meatballs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg