Meatballs are much appreciated in our family. Although mainly in the spaghetti meatballs type, we also like Swedish meatballs which we often buy in the local Ikea whenever we have a chance to lumber around there. But this is the first time I have created these from scratch. Really it's very similar to the other meatballs I've done before but the main difference is in the cooked chopped onions and allspice in it. Actually, the allspice is very very important otherwise you won't have that smell and taste typical to Swedish meatballs. Alton Brown provided me with a great recipe that I adapted. And although the kids didn't like the white gravy I still think all of it is great tasting. I adjusted the recipe to cater for 1 kg of meat since almost all the minced pork or beef packets sold here are in 500 g sizes.
2-1/2 slices of white bread (or 2/3 cup breadcrumbs)
1/3 cup milk
4 Tbsp melted butter
2/3 cup finely chopped onions
1-1/2 tsp fine sea salt + a pinch
500 g minced pork
500 g minced beef
2 large eggs
1/2 tsp black pepper
1/3 tsp ground allspice
1/4 tsp grated nutmeg
1/4 cup plain flour
3 cups beef stock
1/4 cup double cream
- Tear the white bread into pieces into a bowl. Add in the milk and leave to soak for about 30 minutes or until soft.
- In a 12-inch high-sided skillet, heat the 1-1/2 Tbsp of the butter and saute the minced onions. Sprinkle a pinch of the salt and cook until soft. Remove into a bowl or dish and let cool.
- Mash the soaked bread then add the rest of the ingredients. Combine until well mixed.
- Form into 1-1/4 inch balls (28 g/1 oz).
- Fry in the same skillet used for the onion using the rest of the melted butter in medium to low heat. Cook until golden brown on all sides (about 7-10 minutes). Do not crowd them too much; if need be fry in batches in which case you may have to add more butter.
- After frying, put the meatballs in a preheated 95°C/fan 75°C/200F oven to keep warm while making the gravy.
- You should have about 1 Tbsp of melted butter left in the skillet used for frying the meatballs. Decrease the heat to low and sprinkle the flour in it. Whisk until light brown - about 2 minutes.
- Add the beef stock gradually and simmer until thick.
- Stir in the double cream and cook until thick. Taste and adjust seasoning.
- Serve either covering the meatballs or on the side.