Culinary Art

                        Swedish meatballs

Swedish meatballs do, in fact, have roots in Sweden. When Swedish immigrants settled in the Midwest region of the U.S., they continued to make kottbullar (meatballs), which were eventually enjoyed by other citizens. Today, there are a number of variations of Swedish meatballs on the market and in American recipe books, but they all share Swedish roots.


FOR THE MEATBALLS

1 cup breadcrumbs                                         
2 tablespoons unsalted
butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground
white pepper
1/2 cup milk
1 teaspoon Worcestershire
sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg
white, beaten
Vegetable oil, for brushing


FOR THE GRAVY
2 tablespoons unsalted
butter
2 tablespoons all-purpose
flour
1,5 cups low-sodium beef
broth
1 teaspoon Worcestershire
sauce
1/4 cup heavy cream
Kosher salt and freshly ground
black pepper
2 tablespoons chopped
fresh parsley (optional)
Lingonberry jam, for serving
(optional)


1. Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter
in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt
and VA teaspoon white pepper and cook, stirring, until soft, about 5 minutes.
Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk
mixture over the breadcrumbs and stir to make a thick paste; let cool. Add
the beef, pork, egg and egg white to the bowl and mix until combined.

2. Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls
and arrange on the prepared baking sheet. Cover with plastic wrap and
refrigerate at least 1 hour.

3. Preheat the oven to 400°. Bake the meatballs until cooked through,
about 20 minutes.

4. Make the gravy: Melt the butter in a large skillet over medium heat. Add
the flour and cook, whisking, until smooth. Whisk in the beef broth and
Worcestershire sauce and bring to a simmer. Add the cream and meatballs.
Reduce the heat to medium low and simmer until the gravy thickens, about
10 minutes. Season with salt and black pepper. Transfer to a serving dish;
sprinkle with the parsley and serve with lingonberry jam, if desired.