Tuesday, October 26, 2010

Swedish Meatballs

Swedish Meatballs have to be my main reason for going to Ikea.  Sometimes I go to look at dining tables and couches, but I generally always make my way to the restaurant on the second floor for a plate of those delicious meatballs and potatoes with extra lingonberry preserves.  I mean really, what could be better?  Maybe some of that yummy three layer chocolate mousse cake, or apple tart.  Yep, heaven.  So I found out this recipe online that's pretty close to what you can get at Ikea.  Not quite as heavenly, but still delicious.  I hope you enjoy them as much as I did.   I made a 2 and a half sized batch and froze a couple sheet pans of them for later.  :-)

P.S. You can go to Ikea and get a big bag of their frozen meatballs and a jar of lingonberry jam so you can enjoy them at home.  I just grabbed a jar of the lingonberry jam so I could make my own meatballs.  Remember to boil some red potatoes to go along with.

Swedish Meatballs

1 small onion, finely chopped
1 tbsp vegetable or olive oil
1/2 lb ground beef
1/2 lb ground pork
1/2 c bread crumbs
1 c milk
1 egg
1 tsp salt
1 tsp pepper
1/4 tsp ground allspice
1 tbsp olive oil or vegetable oil for frying
1-10 oz can of beef broth or stock
2 tbsp butter
2 tbsp flour
1/2 c heavy cream

Saute onion in first tbsp of oil til translucent.  Set aside and let cool.  Combine milk and bread crumbs and let soak for 10 minutes.  Combine both meats, breadcrumb mixture, salt, pepper, allspice, and onions in a large bowl.   Use a tablespoon or one of those spring loaded scoops about the size of a tablespoon to measure into meatballs and fry in second tbsp of oil in a skillet on the stove, turning on to every side of the meatball so they are cooked on all sides and through the center.  While you are frying all of them, you might want to keep the cooked ones warm in the oven.  Make the gravy by creating a roux with the butter and flour (melt the butter in the bottom of a saucepan, then whisk in the flour) and then pour the beef stock into the roux and whisk to combine.  Right before serving, whisk in the heavy cream and heat through.

Serve with Lingonberry Jam, and boiled red potatoes with the gravy on the meatballs and potatoes.  Enjoy!!

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