Swedish Meatballs

Scale: clear | x0.25 | x0.5 | x1.5 | x2 | x3 | x4

Serves 4

From http://www.foodrepublic.com/2012/01/20/marcus-samuelssons-swedish-meatballs

  • 12 cup (62 g) bread crumbs
  • 14 cup 12% cream

Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.

  • 2 Tbsp olive oil
  • 1 red onion, finely chopped

Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.

  • 300 g lean ground beef
  • 300 g ground pork
  • 2 Tbsp (25 g) white granulated sugar
  • 1 (51 g) large egg
  • 1 tsp (6 g) salt
  • 12 tsp black pepper

In a large bowl, combine the ground beef, ground pork, onion, sugar and egg, salt, and pepper and mix well with your hands.

Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.

  • 3 Tbsp (43 g) unsalted butter

Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.