Swedish Meatballs
This is Alton Brown's. It is so close to my mom's meatballs made at Christmas time each year. I love them.
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INGREDIENTS
Nutrition- 2slices fresh white bread
- 1⁄4cup milk
- 3tablespoons clarified butter, divided
- 1⁄2cup finely chopped onion
- 1teaspoon kosher salt
- 1pinch kosher salt
- 3⁄4lb ground chuck
- 3⁄4lb ground pork
- 2large egg yolks
- 1⁄2teaspoon black pepper
- 1⁄4teaspoon ground allspice
- 1⁄4teaspoon freshly ground nutmeg
- 1⁄4
- 3
- 1⁄4cup heavy cream
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DIRECTIONS
- Preheat oven to 200 degrees. Tear bread into pieces and place in a small mixing bowl along with milk. Set aside.
- Melt 1 tablespoon of the butter in a large electric skillet over low heat. Add onion and pinch of salt and sweat until onions are soft. Remove from heat and set aside.
- In the bowl of a electric mixer, combine bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, pepper, allspice, nutmeg, and cooked onions. Beat on medium speed for 1-2 minutes.
- Using a scale, weigh meatballs into 1 ounce portions and place on a sheet pan (an ice cream scoop heals here). Shape meatballs into rounds.
- Heat remaining butter in the skillet over medium-low heat, or set to 250 degrees. Add meatballs and saute until golden brown on all sides, about 7-10 minutes. Remove meatballs to an ovenproof dish using a slotted spoon and place in warmed oven.
- Decrease heat to low and add flour to skillet. Whisk until lightly browned, approximately 1-2 minutes. Gradually add beef stock and whisk until sauce begins to thicken. Add cream and continue to cook until gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
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