Friday, February 5, 2010

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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