This recipe for Swedish meatballs was shared by Melisa Priem, author of the cookbook 8 Degrees of Ingredients.
"On Christmas Eve in Swedish homes throughout the Midwest, lutefisk assumes a prominent place on the traditional dinner table. For those who never acquired the taste for the salty cod dish and for those who cannot eat fish, these Swedish meatballs will undoubtedly reposition the lutefisk to the end of the table."
- 1 cup bread crumbs
- 1/4 medium white onion grated
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1-1/4 cups water
- 1/4 cup grapeseed oil
- 2 cups beef stock
- 1 tablespoon Dijon mustard
- 1 tablespoon potato flour starch
- Preheat oven to 375 degrees.
- Combine the bread crumbs with the grated onion, spices, salt and pepper in a large mixing bowl. Stir with a fork to incorporate all the ingredients.
- Add the ground meat and water and beat with an electric mixer on al ow speed until the meat becomes light and fluffy, about 5 to 7 minutes.
- Using your hands, roll mixed meat into 1-inch balls.
- Heat grapeseed oil in a large skillet over medium heat. Working in batches, saute meatballs until they are well browned on all sides. Transfer meatballs to a baking dish and continue baking in an oven, covered, for about 10 minutes or until meatballs are cooked through. Keep cooked meatballs warm and covered.
- Whisk together the beef stock, Dijon mustard, and potato starch and pour directly into skillet used to cook meatballs. Continue whisking and heat over low-medium heat until sauce simmers. Continue to simmer and whisk until sauce thickens, about 3 to 5 minutes. Pour sauce over cooked meatball and serve warm.
- The key to making these Swedish meatballs is to use an electric mixer to ensure a smooth yet fluffy texture.
- Freeze meatballs (without sauce) in resealable freezer bags up to 3 months.