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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