Swedish Meatballs Recipe
Ingredients
| Ground beef | 1 pound | |
| Small onion | 1 | |
| Garlic | 1 Tablespoon, finely chopped | |
| Allspice | 1 Teaspoon | |
| Nutmeg - 1/4 teaspoon plus a pinch, ground | ||
| Fresh dill - 1/4 cup plus 3 tablespoons, chopped | ||
| Large egg - 1, lightly beaten | ||
| Bread crumbs | 1/4 Cup (16 tbs), dried | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Vegetable oil | 2 Tablespoon | |
| Rich Beef Broth - 1/2 cup, defatted | ||
| Cognac | 1 Tablespoon | |
| Creme fraiche | 1 Cup (16 tbs) | |
| Pepper white | 1 To taste | |
Directions
MAKING
1) Combine together beef, onion, garlic, allspice, 1/4 teaspoon nutmeg, 1/4 cup chopped dill, egg, bread crumbs, salt, and pepper.
2) Shape the mixture into 30 walnut-size meatballs.
3) In a large non-stick skillet, over medium heat, heat oil and brown the meatballs for 8 to 10 minutes on all sides, in 2 batches, tossing the skillet occasionally, until cooked well.
4) Drain the meatballs on a paper towel after removing from the skillet.
5) Discard the oil from the skillet.
6) To the skillet, pour broth and Cognac and cook it over high heat for about 1 minute, scraping up any browned bits on the bottom, until the broth is slightly reduced.
7) Beat in crème fraiche, 2 tablespoons of the remaining dill, the remaining pinch of nutmeg, and white pepper to taste.
8) Stir cook the sauce for 4 minutes over medium heat.
9) Add in meatballs and cook them for 10 minutes, pouring over the sauce as it thickens.
SERVING
10) Garnish with remaining 1 tablespoon of dill and serve at once.
1) Combine together beef, onion, garlic, allspice, 1/4 teaspoon nutmeg, 1/4 cup chopped dill, egg, bread crumbs, salt, and pepper.
2) Shape the mixture into 30 walnut-size meatballs.
3) In a large non-stick skillet, over medium heat, heat oil and brown the meatballs for 8 to 10 minutes on all sides, in 2 batches, tossing the skillet occasionally, until cooked well.
4) Drain the meatballs on a paper towel after removing from the skillet.
5) Discard the oil from the skillet.
6) To the skillet, pour broth and Cognac and cook it over high heat for about 1 minute, scraping up any browned bits on the bottom, until the broth is slightly reduced.
7) Beat in crème fraiche, 2 tablespoons of the remaining dill, the remaining pinch of nutmeg, and white pepper to taste.
8) Stir cook the sauce for 4 minutes over medium heat.
9) Add in meatballs and cook them for 10 minutes, pouring over the sauce as it thickens.
SERVING
10) Garnish with remaining 1 tablespoon of dill and serve at once.
Chef
