Photo by Melanie Acevado
|
Swedish Meatballs
November & December 2004
|
Brought to this country by Scandinavian immigrants, Swedish meatballs were
popular at the turn of the 20th century and then made a comeback in the
1950s.
(Makes about 72 meatballs)
- 1 medium onion, finely chopped
- 5 tablespoons butter, divided
- 2 pounds ground meat (mixture of beef, pork, turkey, or veal)
- 1 cup fine white bread crumbs
- ½ cup half-and-half
- 2 eggs, lightly beaten
- 2 teaspoons salt
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
For the gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups light cream
- 1 cup beef broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Paprika and chopped fresh parsley
1. In a nonstick skillet over medium heat, cook onion in 2 tablespoons
butter for about 5 minutes or until softened. Set aside to cool.
2. Combine sautéed onions with remaining meatball ingredients in
large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch
balls.
3. In large nonstick skillet over medium heat, melt 1 tablespoon butter and
cook one third of meatballs for 8-10 minutes. Repeat twice more until all the
meatballs are browned.
4. To make gravy: add 3 tablespoons butter to drippings in pan, stir in
flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in
light cream and beef broth. Return to heat and stir constantly until mixture
thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until
meatballs are cooked through. Serve with paprika and chopped parsley.
Make-ahead tip: Meatballs can be prepared through Step 3 and frozen.
Make gravy just before serving.
Nutrients per serving (1 meatball)
- Calories 56
- Protein 3g
- Carbohydrate 1g
- Fat 4g
- Dietary fiber 0g
- Cholesterol 22mg
- Sodium 125mg
|
