So I wasn’t exactly sure if I would like Swedish meatballs, considering nutmeg and allspice are two of the ingredients, but for some reason I felt like I had to try them. Luckily, I was very pleased with how they turned out. You definitely taste the spices, but they don’t overpower. Instead, they just make a unique, tasty meatball. I loved the soft, juicy texture of these, and I wouldn’t make any changes to the meatball portion.
As far as the sauce, it was nice and simple, but I never really figured out how thick it was supposed to get. I let it cook on medium low for probably 5-7 minutes, then cranked it up a little. It thickened a little, and stuck to the back of the spoon, but it was still pretty thin. I don’t think it’s supposed to get much thicker, but I would need to do some research. I really want to make these again for my family or a get together or something, and add some lingonberry jam or red current jelly to the sauce. It sounded so weird to me before I tried these meatballs, but now I think the combination would be fabulous! And I never use that word.
Another thing I might try is putting the meatballs back in the sauce and stir them around for a couple of minutes.
I’m including the exact measurements I used for me and Jacob’s dinner, so I can duplicate the mix of spices/add-ins if I make this again for more people.
Alton Brown’s Swedish Meatballs
- 1 thick slice of (slightly stale) homemade white bread
- A little less than a 1/4 cup milk
- 1/2 grated small onion
- A little less than 1 teaspoon kosher salt
- A little more than 1/3 of a 1.3 lb package 85/15 ground beef
- A little more than 1/3 of a 1 lb package ground pork
- 1 large egg
- 1/2 teaspoon black pepper
- small 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- 1 tbsp butter and 1 tbsp olive oil
- 2 tbsp all-purpose flour (maybe increase this a little)
- 1 can beef broth
- 2 splashes heavy cream
Directions: (These are from Recipezaar’s Swedish meatball recipe)
- In a small bowl, soak the torn up bread in the milk until soft.
- In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.
- Mix thoroughly until smooth, it’s best to use your hands for this.
- Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won’t stick to your hands.) – I think ours were a little bigger, we got 13.
- Heat butter and oil in a large, deep skillet over medium-high heat.(I put it on medium)
- Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. (About 10, because ours were a little bigger)
- Shake the skillet now and then so meatballs stay round and brown evenly.
- Place them on a heated baking pan in a low oven to keep warm.
- Add flour to leftover fat and whisk for 2 minutes. Then add beef broth, whisking occasionally. (RZ said to strain the gravy, I didn’t bother because it was just me and Jacob.) Let simmer until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.