Swedish Meatballs
1 pound ground sirloin
1 pound sweet sausage removed from casing
2 1/2 slices white bread
1/4 cup of milk
1/2 cup finely chopped onion
2 tablespoons butter
2 tablespoons olive oil
2 jumbo eggs
1/8 cup all purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon black pepper
1 1/2 teaspoon kosher salt
1/4 cup freshly chopped dill, divided
3 cups of beef broth
2/3 cup heavy cream
1. Tear the bread into small pieces and place into a small mixing bowl with the milk and set aside.
2. Heat 1 tablespoon of butter with one tablespoon of olive oil in a skillet on medium heat. Saute onions for 3-4 minutes until soft.
3. In a large mixing bowl, combine meat, eggs, bread mixture, seasonings, half the dill and cooled onions. Combine thoroughly and shape into small walnut sized balls.
4. Heat 1 tablespoon of butter and one tablespoon of olive oil in a skilled on medium low heat. Cook meatballs until golden brown and thoroughly cooked through, about 7-10 minutes.
5. Spoon meatballs into cassarole dish.
6. Using the same pan with the meat drippings, decrease the heat to low and add flour, whisking for 1-2 minutes until lightly browned.
7. Add the beef broth slowly and wish until the mixture begins to thicken.
8. Add the heavy cream and cook for 1-2 minutes until completely incorporated and thickened. Season with salt and pepper.
9. Spoon gravy over meatballs and garnish with dill.
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