What’s for Dinner: Swedish Meatballs - SLO Classical Academy
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What’s for Dinner: Swedish Meatballs

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Swedish Meatballs

Martha Stewart

Servings: 8

This Swedish recipe made me think of Vikings — perhaps it’s a loose connection, but it’s a good excuse to make these tasty meatballs! (Can we also justify a trip to IKEA because we’re studying the Vikings…?) I’ve made this a few times and really enjoyed it. I have only used ground beef, so if you don’t have ground pork it will work, although perhaps it’s not as authentic. 

Ingredients:

1 pound ground beef chuck

1 pound ground pork

3 cups panko (Japanese breadcrumbs)

1 1/2 cups whole milk

2 large eggs, lightly beaten

2 garlic cloves, minced

Coarse salt and ground pepper

1/4 teaspoon ground allspice

3 tablespoons butter

1/3 cup all-purpose flour

3 cups canned reduced-sodium beef broth

Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Directions:

1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Cook’s Note: Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.

Click here for a printable pdf of this recipe.

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