Sunday, January 19, 2014

Swedish Meatballs

We all know the Swedish meatballs from IKEA. Swedish meatballs are probably the most popular dish in Sweden. IKEA may have helped popularize this dish in this country. 

  • Unsalted butter : 3 tbsp
  • Onion : 1/2 cup finely chopped
  • White bread : 1 slice, torn into 4 pieces
  • Whole milk : 1/2 cup
  • Ground beef : 1/2 kg
  • Egg : 1 large
  • Salt : 1 1/2 tsp
  • Freshly ground black pepper : 3/4 tsp
  • Freshly ground nutmeg : 1/2 tsp
  • All purpose flour : 2 tbsp
  • Beef broth : 2 cups
  • Sour cream : 1/2 cup
  1. Melt 1 tablespoon of the butter in a large frying pan over medium heat. When the foaming subsides, add onion and cook stirring occasionally, until softened, about four minutes. Remove from heat and let cool slightly.
  2. Meanwhile, place bread in a bowl and add milk. Let sit until the bread has absorbed the milk, about five minutes. Add the cooled onion, ground beef, egg, salt, pepper and nutmeg and beat with a mixer on medium speed until the mixture is light in color and appears sticky, about 5 minutes.
  3. Form the meat mixture into 1-inch balls, wetting your hands with water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet.
  4. Melt the remaining 2 tablespoons of butter in a pan over medium heat. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer to a clean serving dish ; set aside. Repeat with remaining meatballs.
  5. Sprinkle flour into the same pan and whisk, until the flour no longer raw tasting, about one minute. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thicken, about three minutes.
  6. Reduce heat into low and pour sour cream. Season with salt and pepper as needed. Return meatballs into the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley.