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Swedish Meatballs

Swedish Meatballs

This Scandinavian favorite goes from appetizer to main in a flash (just add noodles), and it's ready when you are. It's traditional to serve these meatballs with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

Everyday Food, December 2008 http://www.marthastewart.com/341737/swedish-meatballs
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  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Serves 8

Ingredients

    • 1 pound ground beef chuck
    • 1 pound ground pork
    • 3 cups panko (Japanese breadcrumbs)
    • 1 1/2 cups whole milk
    • 2 large eggs, lightly beaten
    • 2 garlic cloves, minced
    • Coarse salt and ground pepper
    • 1/4 teaspoon ground allspice
    • 3 tablespoons butter
    • 1/3 cup all-purpose flour
    • 3 cups canned reduced-sodium beef broth
    • Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Directions

  1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
  2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
  3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
  4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Cook's Note

Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.

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