Saturday, February 11, 2012

That's a Spicy Meatball!

This could really be served as an entree but I've mostly seen them served as an appetizer so thus that's where this recipe is being filed!



Swedish Meatballs
Printable recipe

Ingredients:
1 1/2 c. Panko style bread crumbs
1/4 cup milk
1+2 tablespoons butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup half and half or heavy cream

Directions:
1) Combine bread crumbs and milk in stand mixer bowl or a large mixing bowl and set aside.
2) In a 12-inch saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. 
3) Add to your bread crumb mixture: the ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions.

4) Beat on medium speed for 1 to 2 minutes. 
5) Measure out tablespoon sized meatballs, rolling into round, and place on a sheet pan or plate.
6) Preheat oven to 200º.
7) Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250º. 
8) Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. 
9) Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
10) Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet.  If needed add a couple tablespoons of oil.
11) Whisk until lightly browned, approximately 1 to 2 minutes.
12) Gradually add the beef stock about 1/2 c at a time and whisk until sauce begins to thicken.
13) Add the cream and continue to cook until the gravy reaches the desired consistency.
14) Remove the meatballs from the oven, cover with the gravy and serve.


I hadn't actually known where the "spicy meatball" phrase came from until I just now Googled it.

1 comment:

  1. I too am a meatball fan. Being 1/2 Italian it's in my blood. But the other night I made a sweet and spicy Asian inspired meatball that is just killer. The first time I made them they were about appetizer size - just a bite (made them for my sister's bridal shower) and I baked them. This time they were the protein in dinner (I used 1/2 pork and 1/2 turkey) so I made them larger than a golf ball and put them in the crock pot. Just as yummy! This too looks like a yummy meatball. :)

    BTW I tagged you in a post over at Epicurean Enthusiast. Hope you get a chance to zip over and check it out.
    http://epicureanenthusiast.blogspot.com/2012/02/fellow-foodie-fun.html

    ReplyDelete

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