How to Make Awesome Swedish Meatballs

Swedish meatballs make a hearty supper.

The Swedish word for meatball first appeared in a 1754 cookbook written by Cajsa Warg. Back then it was likely a delicacy reserved for the wealthy until the invention of the meat grinder in the 19th century made it affordable for common people. Today, ground meat is common, and Swedish meatballs are popular in many parts of the world. They're usually served on top of buttered noodles with creamy gravy and lingonberry preserves. Swedish meatballs are easy to make, and you can make a double batch and freeze half of them to reheat for dinner on a busy day.

Things You'll Need

• 2 slices white bread
• 1/4 cup milk
• 2 tbsp. butter
• 1/2 cup chopped onion
• Salt
• 3/4 lb. ground beef
• 3/4 lb. ground pork
• 2 egg yolks
• 1/2 tsp. pepper
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• 1/4 cup flour
• 3 cups beef broth
• 1/4 cup heavy cream
• 12-inch skillet
• Stand mixer with heavy beater
• Kitchen scale
• Oven-proof dish

Instructions

1. 

   Preheating the oven first saves time when you're ready for it.

   Preheat the oven to 200 degrees F.

2. 

   White sandwich bread is fine.

   To prepare the bread crumbs, pour the milk into a small mixing bowl. Tear the bread into small pieces and let the bread pieces soak in the milk. Set aside.

3. 

   Any kind of saute pan or skillet will work.

   Melt 1 tbsp. of butter in a 12-inch skillet over medium heat. Add a pinch of salt to the butter and the onions. Saute the onions until they are soft, but don't let them brown. Set the onions aside.

4. 

   Stand mixers are useful for more than just baking.

   Put the following ingredients into the bowl of the stand mixer: ground chuck, ground pork, egg yolks, 1 tsp. of salt, black pepper, allspice, nutmeg, onions and the bread and milk mixture. Attach the heavy beater (not the wire whisk beater) to your stand mixer, and beat the mixture for one to two minutes.

5. 

   Same-sized meatballs cook in the same amount of time as one another.

   Use a kitchen scale to divide the meat mixture into 1-oz. portions. Use your hands to shape the portions into round meatballs.

6. 

   Watch the meatballs carefully so they don't burn.

   Heat the rest of the butter in the 12-inch skillet over medium-low heat. When the butter is bubbly, add the meatballs and cook them until they are golden brown on all sides. You'll have to turn them over several times as they cook. It should take seven to 10 minutes until they're golden brown. Use a slotted spoon to transfer the meatballs from the skillet to an ovenproof dish. Put the meatballs in the oven to keep warm while you prepare the gravy.

7. 

   Taste test your gravy and adjust seasonings if necessary.

   Decrease the stove heat to low, and add the flour to the skillet, which should contain drippings from the meatballs. Whisk the flour into the drippings until the flour is lightly browned, which will take about one to two minutes. Slowly add the beef stock, whisking continually as you add it. The sauce should start to thicken. Add the heavy cream, and continue to whisk the mixture. Cook and stir until the gravy is as thick as you'd like it. Take the meatballs out of the oven, cover them with gravy and serve.

Tips & Warnings

• If you need to cook noodles at the same time you're cooking the Swedish meatballs, start heating the water for the pasta while you're cooking the meatballs in the skillet.

• Wear an apron while cooking Swedish meatballs because grease can pop out of the skillet and ruin your clothes.

References

• Food Timeline: Swedish Meatballs
• Food Network: Swedish Meatballs