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!