Swedish Meatballs


Would you believe making these Swedish meatballs were the first time I've ever had them? I debated on trying them out at Ikea to see if I would even like them but then remembered Ikea on the weekend is a really trying adventure and I'd probably be safer in my own kitchen just following a recipe.

Swedish Meatballs
Source: Food Network Magazine
Servings: 4
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    • 2 slices white bread
    • 1 tbsp. milk
    • 1/2 lb. lean ground beef
    • 1/2 lb. ground pork
    • 1 egg
    • 2 tbsp. onion, grated
    • 3/4 tsp. allspice
    • 1/2 tsp. salt
    • 3 tbsp. unsalted butter
    • 2 tbsp. all-purpose flour
    • 1 1/2 cups beef broth
    • 1/2 cup heavy cream
    • lingonberry jam, for topping
1. In a large bowl, add the two slices of bread and pour the milk on top. Allow the bread to soak up the milk and drain any excess. Tear the bread into small pieces. Add the ground beef, ground pork, egg, onion, allspice and salt to the bowl and form into 16 1-inch meatballs.
2. Melt the butter in a large skillet over medium high heat. Add the meatballs and cook for 2-3 minutes until browned on each side. Remove from the skillet and set aside.
3. Whisk in the flour and then slowly add in the beef broth. Stir in the heavy cream.
4. Return the meatballs to the skillet and allow to simmer for 10 minutes. Serve meatballs topped with lingonberry jam.

I thought these were really good, the combination of beef and pork together makes for a much softer meatball. Tom wasn't a big fan so I had leftovers for lunch. 

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