Sunday, March 2, 2008

Swedish Meatballs

So my carpooler asked me a few weeks back to make swedish meatballs. Ok, but I've never made meatballs before and definitely not SWEDISH...that's what IKEA's for! HA! So I (accepted the challenge and) searched for a recipe and came up with this one. Verdict? Surprisingly really good. For a first-timer, I'd give this recipe 4 forks (epicurious) if I were rating it. The meatballs were very moist and flavorful and the sauce was just right...very swedish with the dill and all too. I think making it with Rye Bread was key (with the caraway seeds as extra seasoning). It was really good. I accompanied them with (buttered) egg noodles and a vegetable (prepared after the pic was taken...really!) This is definitely going into my 'make often' recipe pile.

Swedish Meatballs
Adapted from Eupicurious

For meatballs:
4 slices Rye bread (or substitute canned breadcrumbs)
1 medium onion, grated
1 large egg
1/2 tsp freshly grated nutmeg
1 tsp ground allspice
2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp Worcestershire sauce
1 tsp dried parsley
2 garlic cloves, minced
1 Tbsp Dijon mustard
1 1/2 pounds lean ground turkey
1/4 pound Jimmy Dean Sausage
1 Tbsp vegetable oil

For sauce:
1 small onion, grated
1 garlic clove, minced
2 1/2 Tbsp cornstarch
3 cups beef broth (24 fluid ounces)
3 Tbsp medium-dry Sherry
1 tablespoon Worcestershire sauce
1 Tbsp Dijon mustard
1/2 cup sour cream
2 Tbsp chopped fresh dill leaves (or 1 1/2 tsp dried dill leaves)

Garnish:chopped fresh dill leaves
Accompaniment:1/2 cup lingonberry preserves or cranberry sauce

Make meatballs:
Into a mini food processor, tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Grate enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, and add spices and egg to bread crumb mixture. Add turkey and sausage and with your hands mix mixture until just combined (do not overmix).

Form turkey mixture into balls (about 40) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

Preheat oven to 375°F.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan (9x13) and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.

While meatballs are baking, grate enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet, add Sherry, onion and garlic and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, mustard, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).

Gently toss meatballs into sauce and garnish with dill. Serve and put 1 Tbsp preserves or cranberry sauce on top of each serving.

Servings: Serves 8 as a main course (approx 4 meatballs per person)

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