SWEDISH MEATBALLS AND GRAVY RECIPES

Name: Swedish Meatballs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: approximately 30 meatballs, 4 to 6 servings
Cuisine: european
Ingredients: 2 slices fresh white bread; 1/4 cup milk; 3 tablespoons clarified butter, divided; 1/2 cup finely chopped onion; A pinch plus 1 teaspoon kosher salt; 3/4 pound ground chuck; 3/4 pound ground pork; 2 large egg yolks; 1/2 teaspoon black pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg; 1/4 cup all-purpose flour; 3 cups beef broth; 1/4 cup heavy cream

SWEDISH MEATBALLS RECIPE | ALTON BROWN | FOOD NETWORK

Swedish Meatballs Recipe | Alton Brown | Food Network image

With more than 400 5-star reviews, Alton Brown's Swedish Meatballs recipe from Good Eats on Food Network, is a fan-favorite. This classic version uses a mix of ground beef and pork for the meatballs, paired with a quick pan gravy.

Provided by Alton Brown

Categories appetizer

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield approximately 30 meatballs, 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Steps:

Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

MEATBALLS AND GRAVY RECIPE: HOW TO MAKE IT

Meatballs and Gravy Recipe: How to Make It image

I can still see Grandmother making dozens of these little meatballs, and gravy to go with them! The hint of spices gives them a savory taste that makes them authentically Norwegian. —Karen Hoylo, Duluth, Minnesota

Provided by Taste of Home

Categories Appetizers Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 large egg
1/2 cup milk
1 tablespoon cornstarch
1 medium onion, finely chopped
1 teaspoon salt
Dash pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1-1/2 pounds lean ground beef (90% lean)
3 to 4 tablespoons butter
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup milk or half-and-half cream
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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