Swedish Meatballs!

Have you ever wondered what makes Swedish Meatballs Swedish? I mean, is there something to it that only Swedish people do? So, since I’m curious minded, I had to find out. It really is a traditional dish served in Sweden. I read about it here. The recipe I’m posting isn’t quite as authentic, but it’s still really good!

Since I’d never made them before, at least not that I remember, I had to find a base recipe. I did made a few changes, not because I thought the original is bad, it’s because I had to use what we had and adjust to our own tastes.

Swedish Meatballs

Ingredients:

Meatballs:

3 slices whole wheat bread

1/2 cup milk

1 small purple onion, diced

2 cloves of garlic, minced

4 tablespoons salted butter, divided

1 pound ground pork

2 pounds ground beef

2 large eggs

About 1 Tbs. dried parsley*

Pepper

Kosher salt

Gravy:

2 tablespoons salted butter

Few Tbs. flour

Kosher salt

5 cups chicken broth

1 cup half and half cream (or ½ heavy cream and ½ milk – which is what I did because I had no half and half)

*Did you know that when you use dried herbs, you should mash them in the palm of your hand before adding them to the dish? It releases oils and other yumminess trapped inside! =]

Directions:

Cut the bread into small pieces. Put them into a large bowl and pour the milk over the bread – leave it sit for a while. Meanwhile, add some butter into a large skillet, once it melts, add your onions with a bit of salt. 

After the onions have softened and have some nice color, add the minced garlic and cook for another minute or so. Remember, garlic will burn very easy, so you want to keep stirring it and only cook it barely.

In the large bowl, with the bread, add onion and garlic, pork, eggs, parsley, salt, and pepper. Get your hands in there and mix it really good. I know – it’s kinda gross, but it’s kinda great, too – admit it! Finally add the ground beef by breaking it into small pieces and mixing after every addition. It should take you about 3-4 turns with adding beef and mixing.

Once the mixture is all good and mixed together, use a large cookie scoop (about a 3-4 Tbs. one) and scoop out the meat, roll it in your hands to form the meatball. I did this in batches so while some were cooking, some were being rolled.

Melt 2 tablespoons butter in the large skillet used earlier – about medium-medium high heat. Let the pan get nice and toasty, you want a good sear.  Add a batch of meatballs to pan and cook, turning frequently with tongs, until browned on all sides, 8 to 10 minutes. Remove the first batch to a large stock pot and move on to the next batch. I think I did about 4 batches, with 14 or so meatballs per batch. I use a really big skillet. You shouldn’t have to add any more butter, but keep an eye on it because it might need a tad more.

To the pans drippings, add 2 tablespoons of butter and let melt. Add flour and salt and whisk; you’re making a roux so you want it to thicken up. Add broth a little at a time, whisking constantly until smooth. Continue until all broth is added. You may find you need a little less. I made this last weekend, I don’t remember exactly how much I used. Add half and half at end and stir well. It should have a nice gravy consistency.

Pour the gravy over the meatballs waiting in the lonely stockpot and cook for another 5-10 minutes over medium-low heat. You’ll need to stir it so all the meatballs get a good gravy drench! =]

Serve with egg noodle. And peas. Cuz I like peas. Then invite me over for dinner. Thanks! 

Oh, and I didn't take a picture. How am I supposed to call myself a successful blogger if I never remember to take pictures of things? Bah! One day!