Thursday, June 10, 2010

Cloudy with a Chance of (Swedish) Meatballs

I just got a new cookbook with recipes all scaled down for 2 servings, so yay for not eating the same meal several nights in a row.  This Swedish meatball recipe sounded odd at first with some of the spices, but the end result was amazing, I loved it.

Swedish Meatballs  (from Cooking for Two, by Weinstein & Scarbrough)

1/3 pound ground beef
1/3 pound ground veal (if you can't find veal, just use all ground beef)
1 large egg yolk
2 medium shallots, minced
3 tablespoons plain dried bread crumbs
2 tablespoons milk or heavy cream
3/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 (14 oz) can beef stock (really needs to be low-sodium as you will be concentrating it later)
2 tablespoons unsalted butter
2 tablespoons sour cream

In a medium bowl, mix the ground beef and veal with a fork just until combined.  Mix in the egg yolk, shallots, bread crumbs, milk, 1/2 teaspoon of the salt, nutmeg, and 1/4 teaspoon of the pepper just until combined, but not so much that the meat fibers break apart into mush.  Form this mixture by tablespoons into 20 or so balls; set them aside.
In a small bowl, mix the flour with the remaining 1/4 teaspoon of salt, the remaining 1/4 teaspoon of pepper, the allspice, and cloves; set aside.  To concentrate its flavors, bring the beef stock to a boil in a small saucepan set over high heat.  Boil for about 5 minutes, or until reduced to 1 cup.  Set aside, covered, to keep warm.
Melt the butter in a large skillet or saute pan set over medium heat.  Add the meatballs and saute for about 4 minutes, or until browned, turning occasionally.  Use a fine-mesh sieve or strainer to sift the prepared flour and spice mixture over the meatballs.  Shake the skillet once or twice to mix any flour with the fat in the pan (stirring the mixture can break up the meatballs).  Continue cooking for 1 minute, shaking the pan frequently; then pour in the reduced stock.  Again, shake the pan a few times to combine the stock and the flour and to distribute the mixture evenly.  Reduce the heat to low and simmer, uncovered, for 10 minutes, basting the meatballs often with the sauce.  Stir in the sour cream, cover, and immediately remove the pan from the heat.  Let stand for 5 minutes before serving.

The would be great with hot noodles, but I served mine with mashed gold yukon potatoes and steamed broccoli.


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