Today is November 8th and it was our first “winter feel” day, which was made worse by the fact that it was 19 degrees 2 days ago! All in all, it was a comfort food kind of day. When Chef said he was doing Swedish Meatballs my first thought was…meh. But man alive, was I surprised, these are GOOD y’all! Like =, have seconds even when you’re not really hungry anymore, good. In fact, I’m going to rate these right up there with Al’s Salsbury Steak. We served them with a potato/ carrot mash and cranberry sauce for the meatballs…trust me on this one. Do. NOT. skip the cranberry sauce!
- Yield: Serves 4
- 1 lb medium ground beef
- 1/4 cup breadcrumbs
- 1/4 cup cream
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 egg
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tbsp olive oil
- 1/4 cup butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup cream
- 1 tbsp chopped fresh parsley
- 1/2 tbsp Worcestershire sauce
- 1 tsp Some Like It Hot mustard
- Salt & Pepper
- Combine the breadcrumbs and the 1/4 cup cream and set aside.
- Combine 1 tbsp butter and 1 tbsp olive oil in a large sauté pan and heat.
- Add the onions, garlic and oregano and sauté until the onions are translucent.
- Add the mixture to the ground beef along with the egg, nutmeg and allspice, mix well and finish by adding the breadcrumbs. Mix well.
- Use a 1 oz scoop to make uniform sized meatballs, do not compress the meat too tightly or the meatballs will become tough.
- Add more butter and oil to the skillet if needed and fry the meatballs until brown. Remove from the pan and hold in a prewarmed oven.
- Add the remining butter and oil to the pan. Once warmed add the flour and cook for 2-3 minutes.
- Slowly add the beef broth and stir until the sauce begins to thicken.
- Add the cream, Worcestershire sauce, mustard and parsley and continue to cook until it coats the back of a spoon.
- Add the meatballs to the sauce, cover and simmer for 10 minutes.
- Category: Beef, Entrees, Recipes
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