Tuesday, December 1, 2009

Swedish Meatballs

This recipe also comes from Cooking for Two by Bruce Weinstein and Mark Scarbrough. Mark commented on my last post and said that the potato ribbons were most likely made on a mandolin, so I was not a Doofus :) Check out their blog for more great recipes.












I have never made Swedish Meatballs before and this recipe looked amazing. There are a ton of good recipes in this book so I would really suggest you pick it up if you are cooking for one or 2.



You need some ground meat (I used lamb), egg, shallots, breadcrumbs, cream, nutmeg, flour, beef broth, allspice, butter and sour cream. Some things didn't make it to the photo shoot. If you look close at the couch in the background, you will see my pup Tanner DID make it in the photo.




Separate your egg and keep just the yolk. Save the white to fry up for your dog.




Measure out the spices and the flour and set aside.




Chop up the shallot.




Get it in the bowl with the meat, egg yolk, bread crumbs, salt, cream and spices. Mix it up but don't over mix it or the meatballs will be tough.



Shape the mixture into meatballs.



Meanwhile, get the beef broth boiling in a small pan. You want to let it reduce to concentrate the flavors. Once it is reduced put the lid on and set it aside. If you want to serve the meatballs over noodles, get another pot of water on to boil.



Add a tiny bit (ha!) of butter to your pan and get it hot.



Add in the meatballs and get them browning.



Once they are browned, shake the flour mixture over them. Give the pan a shake, don't stir or you might bust the balls. Continue to cook and shake for about a minute.



Pour on the reduced stock and give it a couple of more shakes. Reduce the heat to low and simmer uncovered for 10 minutes. Spoon the sauce over the meatballs every once in a while. If you are serving this over pasta, get the noodles in the water right about now.



Grab your sour cream and get ready to add this delicious flavor boost.



Stir it in and pop the lid on your pan and get it off the heat. Let it sit, covered, for 5 minutes.



This was absolutely fabulous. The sauce was delicious and the meatballs were cooked perfectly. I never imagined making Swedish Meatballs in a small portion like this and it was so easy and made just the right amount!

11 comments:

  1. wow that looks fantastic! I can't wait to try them.

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  3. I've been craving Swedish meatballs and these sound delicious! I think you've also sold me on this cookbook.

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  4. That looks good. I am hungry and it is bedtime so I guess I will just go to bed and dream swedish meatballs, lol...

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  5. Their new book, Real Food Has Curves, sounds interesting, too. It will be released in May.

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  6. Wow, another recipe from COOKING FOR TWO. Thank you so much for including it. And yours looks mighty good. I used to have a prejudice against ground meat--or "loose meat," as we called it in the part of the south I'm from--but I got over it with--yes--meat balls. Still not much of a burger guy, but the way you made these things would make a convert out of anyone!

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  7. Wonderful! And just think of the possibilties - ground chicken, beef, pork...

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  8. Rhonda, I've been looking for that kind of pasta. What's it called?

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  9. Kim - They are just egg noodles, you can find them in most grocery stores.

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  10. I made this at the weekend and it was delicious, thank you :)

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  11. That looks so delicious! I love getting Swedish meatballs at Ikea, haha. Is it weird that I'm not only drooling over the food, but over all the cute little dishes you have? Man, I need more kitchenware ASAP!

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