Swedish Meatballs

makes 36-40 meatballs

For the meatballs

1 large Russet potato, about 8 ounces

1 tablespoon unsalted butter, plus more for sautéing

1 small red onion, finely chopped

2 pounds ground veal

1 tablespoon kosher salt

Freshly ground black pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1 extra large egg

3 tablespoons unbleached all-purpose flour

1/4 cup whole milk

For the gravy

4 tablespoons unsalted butter

1/3 cup unbleached all-purpose flour

3 cups chicken broth

3 sprigs of fresh rosemary, tied with kitchen twine

Kosher salt and freshly ground black pepper

1/4 cup sour cream

Dijon mustard

Lingonberry preserves

For the meatballs

Scrub potato, place in a medium pot, cover with cold water and bring to a boil.  Boil gently until a sharp knife easily pierces through the potato, about 25-30 minutes. Drain and set aside until it is cool to the touch.  Peel the potato, chop and press through the largest holes of a potato ricer.  Set aside.

Melt 1 tablespoon of butter in a skillet over medium-low heat.  Add the red onion and sauté until soft, about 15 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the veal, potato, and onion; beat on low speed.  Add the salt, pepper, nutmeg, and allspice.  Beat in the egg, flour, and milk. Mix until completely combined.  Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

Preheat the oven to 325ºF.

Using a 2-ounce ice cream scoop, shape the veal mixture into meatballs-- there should be about 36-40.  Heat 1 tablespoon of butter in a 11.5-inch non-stick skillet.  Cook the meatballs in 2-3 batches, adding butter as necessary, until browned on all sides, but not necessarily cooked through, 8-10 minutes.  Transfer the meatballs to a large dutch oven.

For the gravy

In the same non-stick skillet over medium-high heat, melt the butter.  Add the flour and cook until the flour begins to brown, about 2-3 minutes.  Add the chicken stock and stir until the gravy is thickened until desired consistency is achieved.  Remove from the heat.  Place the sour cream in a small bowl and gently stir in 1/2 cup of the gravy to temper the sour cream.  Add the sour cream mixture to the gravy and stir until combined.  Season with salt and freshly ground black pepper.  Place a fine mesh strainer over the meatballs and pour the gravy through the strainer to remove any browned bits.  Tuck the rosemary bundle into the gravy.  Cover the casserole with a tight fitting lid and place in the oven.  Bake the meatballs for 30-45 minutes.  Remove the rosemary bundle and serve the meatballs with mustard and preserves. Enjoy!

Printed from thegalleygourmet.net