Prep 30 mins
Cook 2 hrs
Recipe from Abby Mandel, author of "Celebrating the Midwestern Table".
- 1 1⁄2 cups fresh breadcrumbs
- 3⁄4 cup milk
- 1 onion, finely chopped
- 2 eggs, beaten
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon freshly-grated nutmeg
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb lean ground chuck
- 1 lb lean ground veal
- 1⁄2 lb ground lean pork
- 1 tablespoon butter (to 2 tablespoons)
- 1 tablespoon oil, plus more as needed
- 1 onion, sliced
- 2 1⁄2 tablespoons flour
- 1 1⁄2 cups canned beef consomme
- 1⁄2 cup whipping cream
- salt, to taste
- freshly-ground white pepper, to taste
- lingonberry preserves, for serving
- Put bread crumbs and milk in large bowl.
- Soak 10 minutes.
- Add onion, eggs, allspice, nutmeg and pepper.
- Use wooden spoon to combine.
- Break meats into small bits with your hands.
- Add to bowl.
- Use wooden spoon to beat until mixture is well-mixed.
- Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands.
- Alternately, use tablespoon and moistened hands to shape mixture into balls.)
- Arrange meatballs in single layer on lightly oiled baking sheet.
- Refrigerate until firm, about 2 hours.
- Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
- Add meatballs in batches, without crowding.
- Cook until browned, shaking pan occasionally, about 5 minutes.
- Transfer to wide, shallow, oven-to-table casserole.
- Repeat with remaining meatballs, adding more butter and oil as needed.
- Reserve hot skillet, unwashed, for making gravy.
- Add onion to reserved skillet.
- Cook over medium heat until softened, stirring often, about 4 minutes.
- Add flour; cook 1 minute.
- Stir in consomme.
- Stir until thickened, about 4 minutes.
- Add cream.
- Stir until hot.
- Taste and season with salt and pepper.
- Strain gravy and pour over meatballs.
- Cover casserole with lid or foil.
- Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
- Cool 20 minutes.
- Use slotted spoon to set meatballs aside; skim fat from gravy.
- Put meatballs back in gravy.
- Reheat at 300 degrees until hot, 10 to 20 minutes.
- (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.).
- Serve hot, spooned over dilled noodles.
- Pass lingonberry preserves separately.
Made this recipe for an Iron Chef Challenge party at a friend's party and it won. It was amazing. Highly recommend. Made fresh cranberry sauce with it.
Very nice, and the lingonberry preserves fill it out and match up perfectly with the flavors in the meatballs. Made a lot, which is good, because everybody's in for seconds. Made for ZWT9.
This is an outstanding recipe for Swedish Meatballs. The flavors were spot on. It made a huge batch. I froze half of the meatballs for another meal, but made the full amount of the sauce for the other half and it was the perfect amount. I served it over noodles with the lingonberry preserves. A nice contrast - it kind of reminded me of the cranberry sauce served with turkey. Made for Mike and the Appliance Killers ZWT9.