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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon lingonberry jam (optional)
- Chopped parsley for garnish
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Large skillet
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, salt, black pepper, nutmeg, and allspice. Mix well until all ingredients are evenly combined.
3. Shape the mixture into small meatballs, about 1 1/2 inches in diameter. Place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are browned and cooked through.
5. While the meatballs are baking, prepare the Wallenbergare sauce. In a large skillet, melt the butter over medium heat.
6. Add the flour to the skillet and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
7. Gradually add the beef broth to the skillet, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
8. Stir in the heavy cream, Worcestershire sauce, Dijon mustard, and lingonberry jam (if using). Cook for another 2-3 minutes, or until the sauce is heated through.
9. Add the cooked meatballs to the skillet with the sauce. Gently stir to coat the meatballs with the sauce.
10. Serve the Swedish meatballs with the Wallenbergare sauce, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Bake meatballs at 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 16g
Cholesterol: 165mg
Sodium: 1140mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Half-and-half can be used instead of heavy cream.
- Cranberry sauce or raspberry jam can be used instead of lingonberry jam.
Variations:
- Add chopped mushrooms to the meatball mixture for extra flavor and texture.
- Use a combination of ground beef, pork, and veal for a more traditional Swedish meatball recipe.
- Serve the meatballs with mashed potatoes or egg noodles instead of the sauce.
Tips and tricks:
- To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls.
- Don't overmix the meatball mixture, as this can result in tough meatballs.
- If the sauce is too thick, add more beef broth or cream to thin it out.
Storage instructions:
Leftover meatballs and sauce 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 skillet over medium heat. Cook until heated through, stirring occasionally.
Presentation ideas:
Serve the Swedish meatballs and sauce in a large serving dish, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Lingonberry jam
- Pickled cucumbers
- Roasted vegetables
- Red wine
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the meatballs are dry, try adding more milk or breadcrumbs to the mixture.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
- If the sauce is too thick, add more beef broth or cream to thin it out.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Swedish meatballs are a traditional dish in Sweden, often served with lingonberry jam and mashed potatoes. The dish became popular in the United States after IKEA began serving them in their stores.
Flavor profiles:
The meatballs are savory and slightly spiced, while the Wallenbergare sauce is rich and creamy with a tangy kick from the Dijon mustard and Worcestershire sauce.
Serving suggestions:
Serve the Swedish meatballs and sauce with lingonberry jam, pickled cucumbers, and mashed potatoes for a traditional Swedish meal.
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Region: Swedish