Sweden - Meatballs
Who gets excited about the Swedish meatballs when they go to IKEA?
I figured I'd pull an IKEA and make my own meatballs. The base was a smooth mashed potato, followed by delicious meatballs and drizzled with creamy gravy. So good. I kept getting a spoonful of gravy while it was cooking and then proceeded to completely clean my plate. Sure the meatballs from IKEA are good, but I guarantee you will enjoy these. Plus, at least when you make them at home, you won't be tempted to buy all the things there that you don't really need.
3/4 cups heavy cream
2 slices white bread
12 oz ground pork
12 oz ground beef
1 yellow onion (minced)
Salt and pepper
2-4 tbsp butter
3 tbsp flour
3 cups beef stock
To make the meatballs, place 1/2 cup of the cream and the white bread in a small bowl. Let it sit for about 5 minutes, or until the bread is soaked and soft. Transfer only the bread to a large bowl and set the cream aside with the other 1/4 cup of cream.
In the large bowl, add in the pork, beef, allspice, egg, and onion. Finish by seasoning with salt and pepper. Give it a good mix with your hands until it is thoroughly combined. The original recipe says you can shape these into about 30 meatballs. I couldn't get that many so just form as many as you can, about the size of a ping-pong ball.
In a large pot over medium heat, add the butter. I have you using a pot because you'll be needing to put all the meatballs at a later step. Because of the amount, you will have to work in batches. Add the meatballs and cook until browned on all sides and almost cooked through, about 10-12 minutes. If you made the meatballs a little bigger, you will want to brown them slightly longer. You'll be simmering these in the broth and cream in a few steps, where they will finish cooking so don't worry about making sure they are fully cooked. When a batch is done, set them aside.
Adjust to medium-high heat. Add the flour and stir until it's well incorporated to make a roux. If the butter has pretty much disappeared from the meatball frying step, add another 2 tablespoons of butter. Whisk the butter and flour together for about 3-5 minutes before adding in the beef stock. Bring the stock to a boil, add the cream, and gently place in all the meatballs.
Reduce the heat to medium, cover, and cook for about 5 minutes. Take out a meatball and check for doneness to ensure it's fully cooked. Season the pot with salt and pepper and give it a final stir.
Note: The best way to serve this is with mashed potatoes and a side of jam or preserves. Enjoy!
Recipe adapted from Saveur.