Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1/2 onion, finely chopped
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup flour
- 2 cups beef broth
- 1/2 cup heavy cream
Special equipment needed:
- Large mixing bowl
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Whisk
- Plate
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, salt, black pepper, nutmeg, and allspice. Mix well with your hands until all ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. In a large skillet, melt the butter over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8-10 minutes.
4. Remove the meatballs from the skillet and place them on a plate lined with paper towels to drain.
5. In the same skillet, whisk in the flour until it is well combined with the remaining fat. Gradually add the beef broth, whisking constantly, until the mixture is smooth.
6. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens, about 5-7 minutes.
7. Stir in the heavy cream and return the meatballs to the skillet. Simmer for an additional 5-7 minutes, or until the meatballs are cooked through and the sauce has thickened.
8. Serve the Swedish Meatball Buletten hot, garnished with chopped parsley or lingonberry jam.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 19g
Protein: 28g
Sodium: 890mg
Sugar: 3g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add chopped mushrooms to the skillet with the meatballs for a richer flavor.
- Use a combination of ground beef, pork, and veal for a more traditional Swedish meatball recipe.
- Add a pinch of ground cardamom to the meat mixture for a more authentic Swedish flavor.
Tips and tricks:
- To make the meatballs easier to shape, wet your hands with cold water before rolling the mixture into balls.
- Don't overcrowd the skillet when cooking the meatballs, as this can cause them to steam instead of brown.
- For a smoother sauce, strain it through a fine-mesh sieve before adding the meatballs back to the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs and sauce in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Swedish Meatball Buletten on a platter with lingonberry jam and chopped parsley for garnish.
Garnishes:
Chopped parsley or lingonberry jam
Pairings:
- Mashed potatoes
- Egg noodles
- Roasted vegetables
Suggested side dishes:
- Creamed spinach
- Roasted carrots
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thick, whisk in a little more beef broth until it reaches the desired consistency.
- If the meatballs are falling apart, add a little more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Swedish meatballs are a traditional dish in Sweden, often served with lingonberry jam and mashed potatoes. They were popularized in the United States by the furniture retailer IKEA, which serves them in its stores.
Flavor profiles:
Savory, slightly sweet, and spiced with nutmeg and allspice.
Serving suggestions:
Serve the Swedish Meatball Buletten as a main course with mashed potatoes and lingonberry jam on the side.
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Region: Swedish