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    Swedish Meatballs

    Uploaded by

    Cris Br
    This document provides two recipes for Swedish meatballs. The first recipe calls for pork meatballs cooked in butter until browned and transferred to the oven to keep warm. A pan sauce is made by whisking flour into the pan drippings before adding chicken stock, mustard, honey, and worcester sauce. Double cream is added to the sauce before returning the meatballs to coat them. The second recipe is for beef and pork meatballs made with panko breadcrumbs, egg yolks, and spices. The meatballs are browned and a gravy made with butter, flour, and beef broth before adding the meatballs and sour cream to cook through.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Swedish Meatballs

    Uploaded by

    Cris Br
    4 views3 pages
    This document provides two recipes for Swedish meatballs. The first recipe calls for pork meatballs cooked in butter until browned and transferred to the oven to keep warm. A pan sauce is made by whisking flour into the pan drippings before adding chicken stock, mustard, honey, and worcester sauce. Double cream is added to the sauce before returning the meatballs to coat them. The second recipe is for beef and pork meatballs made with panko breadcrumbs, egg yolks, and spices. The meatballs are browned and a gravy made with butter, flour, and beef broth before adding the meatballs and sour cream to cook through.

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    This document provides two recipes for Swedish meatballs. The first recipe calls for pork meatballs cooked in butter until browned and transferred to the oven to keep warm. A pan sauce is made by whisking flour into the pan drippings before adding chicken stock, mustard, honey, and worcester sauce. Double cream is added to the sauce before returning the meatballs to coat them. The second recipe is for beef and pork meatballs made with panko breadcrumbs, egg yolks, and spices. The meatballs are browned and a gravy made with butter, flour, and beef broth before adding the meatballs and sour cream to cook through.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    4 views3 pages

    Swedish Meatballs

    Uploaded by

    Cris Br
    This document provides two recipes for Swedish meatballs. The first recipe calls for pork meatballs cooked in butter until browned and transferred to the oven to keep warm. A pan sauce is made by whisking flour into the pan drippings before adding chicken stock, mustard, honey, and worcester sauce. Double cream is added to the sauce before returning the meatballs to coat them. The second recipe is for beef and pork meatballs made with panko breadcrumbs, egg yolks, and spices. The meatballs are browned and a gravy made with butter, flour, and beef broth before adding the meatballs and sour cream to cook through.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Swedish Meatballs 2 receitas

    500g free-range pork meatballs (I like these)

    Knob of butter

    1tbsp plain flour

    300ml chicken stock

    1tbsp mustard

    1-2tbsp Worcester sauce

    1tsp honey

    300ml double cream


    Salt n pepper

    Big pinch of dried parsley

    Heat a non-stick frying pan over a medium heat. Drop a knob of butter in, you want
    enough so that when it melts it covers the bottom of the pan. Sprinkle salt & pepper
    over your meatballs and when the butter’s melted add them to the pan. Fry and keep
    moving them around until they’re brown almost all over. Not beige, properly browned.
    While they’re cooking preheat your oven to about 100C/200F. When your meatballs
    look done, transfer them to an oven-proof dish and pop them into the oven to keep
    warm.

    You should have a little fat and butter left in the pan. Tilt the pan to one side so it makes
    a pool. Add your flour and stir it in until you have a pretty smooth paste. Now add your
    stock, turn the heat up a little and bring it to the boil while stirring and scraping all the
    flour from the bottom of the pan.

    Let it bubble away for a couple of minutes and thicken. While it’s working its magic,
    add your mustard, honey and Worcester sauce. Turn the heat down to medium again,
    remove your balls from the oven and pour your cream into your sauce. Stir it all
    together and add your balls to the gravy.

    Let it all bubble away for a few minutes. Taste the sauce and see if it needs anything.
    The balance of flavours here is totally up to you.

    When you think it’s perfect, sprinkle your parsley over the top and serve!

    INGREDIENTS

    2 tablespoons olive oil, divided


    1 onion, diced
    1 pound ground beef
    1 pound ground pork
    1/2 cup Panko*
    2 large egg yolks
    1/4 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    Kosher salt and freshly ground black pepper, to taste
    FOR THE GRAVY
    1/4 cup unsalted butter
    1/3 cup all-purpose flour
    4 cups beef broth
    3/4 cup sour cream
    Kosher salt and freshly ground black pepper, to taste
    2 tablespoons chopped fresh parsley leaves
    INSTRUCTIONS

    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook,
    stirring frequently, until onions have become translucent, about 2-3 minutes.
    In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg
    and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean
    hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs,
    forming about 24 meatballs.
    Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook
    until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
    To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about
    1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly
    thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
    Stir in meatballs and cook, stirring occasionally, until heated through and thickened,
    about 8-10 minutes.
    Serve immediately, garnished with parsley, if desired.
    NOTES

    *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your
    local grocery store.

    Adapted from Jo Cooks

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