Swedish Meatballs
Published January 10, 2017
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup panko bread crumbs
½ cup warm milk
4 tablespoons unsalted butter
1 large onion, diced
2 teaspoons kosher salt, more as needed
1 tablespoon brandy
1 ½ tablespoons all-purpose flour
1 cup beef or chicken broth, low sodium or homemade
½ cup heavy cream
1 teaspoon Dijon mustard, optional
1 pound ground beef
1 pound ground pork
2 large eggs
2 garlic cloves, grated on a Microplane or minced
½ teaspoon freshly ground black pepper
½ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon nutmeg
Pinch cloves
Extra-virgin olive oil, as needed for drizzling
Chopped fresh parsley or dill, for garnish
Nutritional analysis per serving
2 grams carbs; 27 milligrams cholesterol; 84 calories; 3 grams monounsaturated fat; 3 grams saturated fat; 7 grams fat; 89 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
- Step 2
In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
- Step 3
Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and ¼ teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
- Step 4
To large bowl with onion, add remaining 1 ¾ teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
- Step 5
Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.
Private Notes
Comments
Never pour brandy (or any other alcohol directly into a hot pan. That's a recipe for disaster. If the alcohol vapors ignite inside the bottle, glass will fly all over the kitchen. It's called a homemade Molotov cocktail.
Ok, I will admit that I am prejudiced. I married a real live Finn. And she called Phooie! on this recipe. Not just because it is a Swedish recipe. But because I eat her meatballs several times a year. There is one HUGE difference between this recipe and my wife's. Namely, there is no bread in her recipe. She always uses mushrooms instead. The result is tastier, moister and less dense.
As a swede with my great-grandma's recipe, which calls for the same amount of the same spices, I always triple the quantity. At least a teaspoon. 1/4 teaspoon (as this calls for) of ginger will do nothing against 2 pounds of meat and all that cream.
Made this with cognac instead of brandy is that was what I had. Also I made this with spaghetti (as my son hates mashed potatoes) and used the sauce as a pasta sauce toped with meatballs. My whole family loved it!! Definitely making this again soon!
After the sauce has cooled, whisk in half a cup plain Greek yogurt for just that perfect amount of tang. Also, you can add about a quarter of a teaspoon of paprika to make the sauce a little browner.
Made it exactly as written. The family's only criticism was that there was not enough gravy, though an issue easily fixed even for us mathematically challenged