To continue our theme of things that taste good in winter, Swedish Meatballs. Classic taste here, the fresh nutmeg is key. As is getting a good sear on your balls, you sure don't want them to fall part.
Brought to you by this guy-
2 slices white bread
1/4 C milk
3 TB butter, unsalted
1 small onion, fine dice (about 1/2 C)
3/4 lb ground chuck
3/4 lb ground pork
2 egg yolks
1/2 ts freshly cracked black pepper
1 ts kosher
1/2 ts freshly grated nutmeg
1/4 ts ground allspice
1/4 C AP flour
1/4 C heavy cream
3 C beef broth, low-sodium
Keep meat at fridge temp until you have your assembled mise en place. Literally defrenchied, that means 'everything in place'. Which is a great thing to have when cooking. Double the batch for slow cookers and a ton of balls. You could mix this without a stand mixer, the quantities I make just make that route easier. The amounts listed will make about 26-28 balls.
Tear the bread into small pieces and place in a bowl with the milk.
Sweat the onion over medium heat in a small saute pan with 1 TB butter, about 4-5 minute or until soft, then set aside to cool.
Place the ground meat into the stand mixer bowl with the bread/milk mixture, yolks, seasonings, and onion. Mix on speed 3 for a couple minutes until just combined thoroughly.
Shape into about golf ball size, or 1 oz. and then place on a sheet pan.
Get out that large, heavy saute pan and melt remaining 2 TB over medium-low heat. Once the butter is done foaming, add the meatballs in batches, do not crowd them. Proper Maillard reaction, or browning, is necessary. Brown on all sides for about 4-5 minutes, turning every couple minutes.
Once done with the balls, turn the heat down to low and add the flour to the pan. Whisk for a couple minutes to develop a light brown roux. Add the broth gradually while whisking until incorporated. Add the cream and stir over low heat for about 5 minutes, should be about good consistency at that point, maybe 7-10 minutes. Does it coat the back of a spoon? Good to go. Taste (thanks for the spoon, Restaurant Quality) and add a little S&P if necessary. Add a bit of freshly ground nutmeg fo sho.
Served up over egg noodles with some fresh parm-regg-