Swedish meatballs is one of the hot dishes that make up a traditional smorgasbord. Serve the meatballs alongside our Egg Noodles in Caraway Butter.
- Total Time:
- Servings: 4
- Yield: Makes about 2 dozen
Photography: Earl Carter
Source: Martha Stewart Living, February 2005
- 8 ounces ground sirloin
- 1 small onion, coarsely chopped in a food processor (about 1/2 cup)
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 3 tablespoons fine dry breadcrumbs
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 tablespoon vegetable oil
- 2 tablespoons dry red wine
- 2 tablespoons all-purpose flour
- 2 cups homemade or low-sodium store-bought beef stock
- 8 ounces ground pork
Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.
Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.