V2. Swedish Meatballs

This next recipe is personally one of my favorite things to eat! I literally could eat meatballs all day long for every meal of the day. These are not ordinary meatballs though. They are Swedish meatballs. To make these delicious meatballs you need: finely chopped red onion, unsalted butter, ground chuck, ground pork, salt, black pepper, ground allspice, ground nutmeg, dried bread crumbs, whole milk, heavy cream, egg, beef stock, and red currant jelly. These meatballs take a total of 2 hours and 20 minutes to cook and prep together. I also suggest that a more experienced cook makes these because this recipe is a little more on the advanced side. And now let’s learn how to make them! 

Step 1: In a medium skillet over medium to high heat sauté 1 cup of onions in 1 1 .2 tbsp. of 4 ½ butter until soft and light golden brown. That’s for about 4 to 6 minutes.

Step 2: Now set that aside to cool, and add the onion to a medium mixing bowl along with 3/4 lb. ground chuck, ¾ lb. ground pork, 1 ½ tsp. of salt, ½ tsp. of pepper, ¼ tsp. of allspice, and 1/8 tsp. of nutmeg. 

Step 3: Then in a smaller mixing bowl, combine 1 cup of plain dried bread crumbs with ½ cup of whole milk and ¼ cup of heavy cream and allow that to sit until the bread crumbs are soft, for about 5 minutes.

Step 4: After that add the bread crumb mixture and the 1 beaten egg to the meat mixture and, using CLEAN HANDS, mix well to thoroughly combine.

Step 5: Now using a tablespoon measure as a guide, scoop the meat mixture into small meatball portions about a heaping teaspoon each. Using lightly damp clean hands roll the meatballs until they are smooth and round.

Step 6: Next is to transfer to a large plate or baking dish while you form the remaining meatballs.

Step 7: Now in a medium skillet, heat ½ teaspoon of the remaining butter until foamy. Then add 1/3 of the meatballs and cook. Turning frequently for about 6 to 8 minutes total.

Step 8: Using tongs or a slotted spoon, transfer the cooked meatballs to a Dutch oven or heavy large saucepan and repeat with the remaining meatballs, adding another ½ tbsp. of butter to the skillet before each batch.

Step 9: After that add the remaining 1 ½ tbsp. of butter and the remaining ½ cup onion to the skillet and cook until the onion is soft, for about 4 minutes. Add 4 tbsp. of flour and cook, stirring constantly for 2 minutes.

Step 10: Whisk in the beef broth little by little and cook until the sauces are smooth and thick so for about 4 minutes. Now transfer the sauce to the Dutch oven or large saucepan and add the remaining ¼ tsp. salt, a pinch of black pepper, the remaining heavy cream and the currant jelly.

Step 11: Bring the contents of the Dutch oven or large saucepan to a gentle boil over medium-high heat, and then reduce the heat so that the sauce just simmers. Stir very gently to combine ingredients once the meatballs have cooked a bit; be careful not to break it up

Step 12: Now cook, uncovered for 45 minutes to an hour until the meatballs become very tender and the sauce is thick and flavorful.