Swedish Meatballs

It’s dark, cold, and snowy outside, with the snow coming from the east instead of the west, which seems almost apocalyptic in nature. When such a scene is set, it calls for some serious comfort food. What is more comforting than meatballs?

In learning of the impending weather, Mr. O-P headed out with the rest of the region on a milk-and-bread run. This run also included diced tomatoes for tomato sauce but, somehow, this didn’t quite make it into the cart, what with the 12-pack of Sam Adams and all. So, Swedish Meatballs it is!

This is my favorite recipe, and it’s really a combination of all of my favorite kinds of meatballs rolled into one. What makes these Swedish Meatballs unique are the warm spices. This is what also makes them taste so good!

Swedish Meatballs

2 tablespoons olive oil, divided

1 cup finely chopped onion

1 extra-large egg

1/2 cup panko bread crumbs

2 tablespoons milk

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

3/4 pound ground beef

¼ pound ground pork

1 tablespoon butter

1/4 cup flour

3 cups beef stock

1/4 cup heavy cream

1 tablespoon cognac

1 tablespoon chopped fresh parsley

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions to the pan, reduce heat to medium, and cook until softened; cool.

In a large bowl beat egg, stir in milk, salt, pepper, nutmeg, and allspice until combined. Add cooled onion. Mix in bread crumbs and stir in the ground beef and ground pork. Form the mixture into 1 to 1-1/2 inch balls. I use a cookie scoop for this.

Heat the remaining olive oil in the skillet over medium heat and carefully place the meatballs into the pan. Brown the meatballs on all sides, about 6-8 minutes. Transfer the meatballs to a warm platter. Drain off all but 1 tablespoon of fat from the skillet and return to the heat; add butter and allow to melt. Add the flour to the pan and whisk until golden brown, approximately 3-4 minutes. Slowly add the beef stock and whisk until the sauce begins to thicken. Whisk in the cream and continue to cook until the gravy is desired thickness. Stir in cognac. Return the meatballs to the pan and simmer until heated through. Serve with egg noodles and top with parsley.

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