Friday, January 1, 2010

Swedish Meatballs

This one is for you, Schlampy, always happy to fill requests for this one.

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-

Swedish Meatballs

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-

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