The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Monday, August 15, 2005

Swedish Meatballs

Last night we tested Swedish Meatballs. One recipe tester had already approved it. One tester liked it but said the meatballs didn't stay together that well. I modified the temperature and cooking time on the meatballs and they came out absolutely excellent. Here's the classic recipe. Please read my tip at the end.

Swedish Meatballs

Swedish meatballs are indeed a Swedish dish, brought to the America's northern mid-west states by Scandinavian immigrants. It is traditionally served at Christmas in Swedish homes as one of many dishes and is also served at smorgasbords. This dish makes excellent leftovers.

Serves 4-6

2 cups fresh bread crumbs
2/3 cup milk
1 tablespoons butter
1/2 cup finely chopped onion
1 1/2 pounds lean ground beef
3 eggs, lightly beaten
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 teaspoon ground nutmeg
1 teaspoon paprika
1/4 cup vegetable oil
3 tablespoons all-purpose flour
2 cups beef broth (see page 000)
1 cup sour cream
Hot buttered egg noodles, to serve

1. Pour the milk over the bread crumbs and set aside.
2. Melt 1 tablespoon of butter in a small skillet over medium heat. Add the onion and sauté until softened, about 3 minutes.
3. Combine the softened bread crumbs, onion, and ground beef in a large bowl. Add the eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until well blended. Shape into 2” balls.
4. Heat the oil in large skillet over medium heat. Add meatballs in a single layer and fry until browned, turning carefully to brown all sides, about 8 minutes. Remove the meatballs with a slotted spoon and keep warm. Repeat until all the meatballs are browned.
5. Stir the flour into the remaining drippings until well blended. Cook over low heat for 1 minute. Add the beef broth and cook, whisking constantly until thickened. Reduce the heat to low and cook for 5 minutes. Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition. Season to taste with salt and pepper. Return the meatballs to sauce. Reduce the heat to a low simmer, cover the pan, and cook for 5 minutes. Turn the meatballs over and simmer for another 5 minutes.
6. Serve the meatballs spooned over hot buttered noodles.

Tip: Be sure to cook the meatballs the full 10-12 minutes or they may fall apart. Turn frequently and don’t rush them.

3 Comments:

Anonymous Lisa said...

This is delicious! My family gave it a 10! I will make this again, for sure, but with a couple of small changes: 1) Even though I made the meatballs on the small side (the recipe says 2"?!), the texture of the finished meatballs is very, very soft. I'll try using just 2 eggs next time. 2) There wasn't enough sauce for my family's tastes. I added milk at the end to thin and extend the sauce a bit - will double the sauce next time.

7:10 PM

 
Anonymous Anonymous said...

This comment has been removed by a blog administrator.

2:38 PM

 
Anonymous Anonymous said...

squeezing out the breadcrumbs once softened in the milf will make the meatballs more stable.

2:51 PM

 

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