Ever since passing an Ikea on my way to DC the other day I have been craving Swedish Meatballs. Hard to believe but Ikea has great affordable food. My favorite is the Swedish Meatballs. Those tasty little meatballs in the delicious beef gravy. After having the craving for a few days I decided to act on it. I stumbled on a recipe from Alton Brown that looked promising. It was delicious.
Swedish Meatballs (Adapted from Alton Brown)
- 2 slices fresh bread
- 1/4 cup milk
- 3 tbs butter
- 1/2 cup onion, finely chopped
- 1 tsp plus 1 pinch kosher salt
- 3/4 lb ground beef
- 3/4 lb ground pork
- 2 large egg yolks
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup flour
- 3 cups beef broth
- 1 tbs beef base
- 1/4 cup heavy cream
Preheat the oven to 200 degrees.
Tear the bread into pieces and place in a large mixing bowl or the bowl of your stand mixer along with the 1/4 cup of milk.
In a large skillet over medium heat, melt 1 tbs of butter. Add the onions and a pinch of salt and cook the onions till they are soft and translucent. Remove and set aside.
Add the ground beef, ground pork, egg yolks, 1 tsp kosher salt, black pepper, garlic, allspice, nutmeg and onions to the bread and milk mixture. Beat using a stand mixer or by hand for 1-2 minutes.
Divide the meat into about 30 portions and roll out some meatballs.
I find that using rubber gloves helps out as there is less cleanup.
Heat the remaining butter in a large saute pan over medium/low heat. Cook the meatballs a few at a time until golden brown. Roughly 8-10 minutes.
Remove the meatballs to a oven safe pan and place in the warm oven.
Once the meatballs are all cooked, reduce the heat to low and add the 1/4 cup of flour. Whisk and continue to cook for a couple minutes, or until the mixture turns to a light brown.
Slowly add the beef stock. Whisk to incorporate until the sauce thickens. Add the cream and beef base and cook until the gravy reaches the desired consistency.
Remove the meatballs from the oven and place into the gravy pan.
You can serve them right away, or cover them and let them simmer on low until you are ready to eat.
Swedish meatballs are perfect with mashed potatoes.
I covered and simmered the pot until I was ready to serve. I let them simmer for 3 hours on low. Instead of simmering them on the top of the stove, you could throw them in a crockpot and let it sit on low until you are ready. I would do it all day. The longer the meatballs sit, the more gravy gets absorbed into them.
Side Note – Beef base is sold in jars near the stocks and bouillon cubes. It adds an increase in flavor like no other.