Swedish Meatballs

Although these are regarded as a Swedish national dish, they are popular in all the Scandinavian countries.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Swedish Meatballs

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    Ingredients

    1/2 cup fresh bread crumbs 1 large egg, beaten
    1/2 cup heavy cream 1/4 tsp freshly grated nutmeg
    4 tbsp butter salt and freshly ground black pepper
    1 small onion, finely chopped 3/4 cup heavy cream
    8 oz (230 g) ground sirloin 1/2 cup beef or lamb stock
    8 oz (230 g) ground lamb

    directions

    Prep: 20 min Total: More than 60 min
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    • 1

      Combine the bread crumbs and cream in a large bowl; set aside. Meanwhile, heat 1 tbsp butter in a frying pan over medium-low heat. Add the onion and cook about 4 minutes, until translucent. Let cool.

    • 2

      Add the beef, lamb, cooled onions, egg, and nutmeg to the soaked bread crumbs and season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour.

    • 3

      With damp hands, shape the meat mixture firmly into balls about the size of ping pong balls, and place on a baking sheet. Cover and refrigerate again for about 1 hour.

    • 4

      Melt the remaining 3 tbsp butter in a large frying pan over medium heat. In batches, add the meatballs and cook, turning occasionally, for 10 minutes, until evenly browned and cooked through. Using a slotted spoon, transfer to paper towels to drain. Transfer to a bowl and tent with aluminum foil to keep warm.

    • 5

      Pour off the fat from the pan. Add the cream and stock, bring to a boil over medium heat, and cook about 2 minutes, until lightly thickened. Drizzle with meatballs with the sauce, and serve hot.

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