Swedish Meatballs

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

Serves 8

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

  • 1 cup (124 g) bread crumbs
  • 12 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.

  • 4 Tbsp olive oil
  • 2 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.

  • 600 g lean ground beef
  • 600 g ground pork
  • 4 Tbsp (50 g) white granulated sugar
  • 2 (102 g) large egg
  • 2 tsp. (12 g) salt
  • 1 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.

  • 6 Tbsp (85 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.