Someone a while back asked for my Swedish Meatballs recipe. This isn’t taken from an authentic Swedish cookbook, nor was it passed down from the trusty Swedish Oma (which would be Far Mor), but it’s good. So Lena, no jive on “it’s not real.” The recipe comes from one of my favorite cookbooks. A Flash in the Pan by Brooke Dojny & Melanie Barnard.
1 1/4 pound ground sirloin(the recipe calls for veal, but we don’t eat veal in this house)
1/2 cup fresh white bread crumbs
1/2 cup finely chopped onion
1 large egg
2 T minced fresh dill (Rosemary works well too, which I have plenty of)
3/4 t salt
1/2 t fresh ground pepper
2 T butter(I never said this was lo-cal)
1 C chicken broth
2/3 cup heavy cream (see)
In a large bowl, combine the beef, bread crumbs, onion, egg, half the dill, salt and pepper. Use your fingers to blend lightly but thoroughly (I use my kitchen aid with the paddle attachment to lessen the amount of raw beef I have to actually touch). Shape into 16-20 one inch meatballs (I scoop mine with an ice cream scoop and shape them in one hand. That way only one hand has to touch the raw beef*).
In a large skillet, heat the butter (I use Grapeseed Oil, I’m allergic to olive oil). Add the meatballs and cook over medium heat, turning frequently, until lightly browned all over and no longer pink, about 10 minutes.
Push the meatballs to one side of the pan and add the chicken broth. Raise the heat to high and cook, stirring up any browned bits, until reduced by about half, 2-3 minutes. Push the meatballs back toward the center of the pan. Add the cream and remaining dill and continue to boil until the sauce is slightly reduced and thickened, another 2 minutes or so. Season to taste with salt and pepper. Serve over twisty egg noodles, although it goes well with mashed potatoes for even more ass widening goodness.
*touching raw beef gives me the heebee-jeebees