Swedish Meatballs

Swedish Meatballs

we tried these Swedish Meatballs with mashed potatoes with the gravy instead of noodles.  They are really good.

MELISSA CLARK  YIELD 4 dozen meatball  TIME   45 minutes 

Pictured with mashed potatoes and gravy.

Andrew Scrivani for The New York Times

These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you’ll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.

Featured in: Swedish Meatballs, From The Comfort Of Home. 

Scandinavian, Brandy, Ground Beef, Ground Pork, Heavy Cream, Panko

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 (48 servings)
  84 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 27 milligrams cholesterol; 87 milligrams sodium
  

PREPARATION

1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
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.
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 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
4. To large bowl with onion, add remaining 1 3/4 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.
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.