Friday, September 7, 2012

Swedish Meatballs

My husband cooked to night, and he said he would do the blog post since the recipe required some tweaking to work.  However his is a busy guy and the post may never get done if I wait;).  The end result was delicious, but the instructions weren't helpful.  The heat they recommended was too high.  In the future, my husband said he would want to finish them in the oven.  I think a lower temp and covering the would work too, but as I wasn't allowed in the kitchen when he was working, I am flying blind here. :)  To go with it he roasted some potatoes and we had our salad.  The meatballs in the picture were cut in half because the recipe left the insides raw and the pan bottom burnt.  We had to clean the bottom (losing those lovely browned bits that should have been there) but luckily we had some beef drippings I had saved from the steak salad and some beef broth to make up for what had burnt and been thrown out. (see saving everything is sometimes a good thing:)

Swedish Meatballs

2 sl white bread,crusts removed
1 c  whole milk
2 T  unsalted butter
3 T  vegetable oil
1    medium onion,minced
3/4 t  ground cumin
1/4 t  cayenne pepper
1 lb ground pork
1 lb ground beef
2 t  celery salt
1 1/2 t  kosher salt
1    large egg,lightly beaten
1 c  heavy cream
Freshly ground black pepper
1. In a large bowl, soak the bread in the milk until very soft, 5
minutes. In a medium skillet, melt 1 tablespoon of the butter in 1
tablespoon of the oil until shimmering. Add the onion and cook over low
heat, stirring, until softened, 5 minutes. Add the cumin and cayenne
and cook until fragrant, 1 minute. Let cool.
2. Add the ground pork and beef to the soaked bread. Gently mix in the
cooked onion, celery salt, kosher salt and beaten egg until thoroughly
combined. Refrigerate until firm, about 30 minutes.
3. Shape the meat mixture into 1-inch meatballs. In a large skillet,
melt the remaining tablespoon of butter in the remaining 2 tablespoons
of oil. Add the meatballs and cook over moderately high heat, turning
occasionally, until browned and cooked through, about 8 minutes; reduce
the heat to moderately low if the meatballs begin to brown too quickly.
Drain on paper towels.
4. Pour off the fat from the skillet, add the cream and scrape up any
browned bits from the bottom of the pan. Simmer over moderately low
heat until reduced by one-third, about 4 minutes. Season with salt and
black pepper. Return the meatballs to the sauce and simmer for 2
minutes before serving.
Make Ahead The meatballs can be refrigerated overnight in their sauce

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