Idiot`s Kitchen Recipe – Swedish Meatballs

Idiot’s Kitchen Recipe – Swedish Meatballs
Recipe from www.idiotskitchen.com -­‐ Adapted from Alton Brown & Jocooks Ingredients: 2 slices white sandwich bread (Gluten Free is fine…I used Udi’s) ¼ cup milk 1 – 1½ pounds ground beef 1 – 1½ pounds ground pork 2 egg yolks 4 Tablespoons butter, divided 1 onion, finely chopped (about 1 cup) ½ teaspoon ground nutmeg ½ teaspoon ground allspice 1 teaspoon salt 1 teaspoon pepper 2-­‐4 Tablespoons olive oil or vegetable oil 1/3 cup flour (GF is fine) 4 cups beef broth, low sodium recommended ¾ cup sour cream (full fat) Parsley for garnish Tear the bread into small pieces and place it in a bowl. Pour ¼ cup of milk over the bread and allow it to sit and soak. Heat 2 Tablespoons of butter in a very large skillet over medium high heat. Add the chopped onion and sauté until tender and golden. In a large bowl, combine 1-­‐1½ pounds each of ground beef and ground pork. Separate 2 eggs and add the yolks only to the meat. Use clean hands to gently combine. Use your hands to squish the bread and milk until it breaks apart then add it to the bowl of meat. Add the sautéed onions and season with ½ teaspoon nutmeg, ½ teaspoon allspice, 1 teaspoon salt, and 1 teaspoon pepper. Gently work through the meat with your hands until all of the ingredients are combined. Form the meat mixture into small, 1½ inch meatballs about the size of a ping pong ball. Add 2 Tablespoons of oil to your sauté pan and work in small batches to brown the meatballs on all sides, adding more oil as necessary. Remove the browned meatballs to a plate or tray. Depending on how much grease and pan drippings you have left in your pan, add 1-­‐2 Tablespoons of butter to the pan. You want at least 2 Tablespoons of grease total. Stir in 1/3 cup of flour to make a roux. Slowly add 4 cups of beef broth and whisk until smooth. When the gravy starts to thicken, add ¾ cup of sour cream and stir to combine. Season the gravy to taste with salt, pepper, and more nutmeg & allspice if desired. At this point, if your pan is too small to accommodate all of the meatballs, transfer the gravy to a larger pot or dutch oven. Return the meatballs to the pot and cook on low, at a gentle simmer for 30 minutes. Serve with mashed potatoes and lingonberries for a Swedish dinner! Serves 4-­‐6, great leftover and freezes well.