Swedish Meatball Recipe

This is a great recipe from Chow.



INGREDIENTS

 * 3 tablespoons unsalted butter
 * 1/2 cup finely chopped yellow onion
 * 1 slice white bread, torn into 4 pieces
 * 1/2 cup whole milk
 * 1/2 pound ground chuck (15 percent fat content)
 * 1/2 pound ground veal
 * 1 large egg
 * 1 1/2 teaspoons kosher salt
 * 3/4 teaspoon freshly ground black pepper
 * 1/2 teaspoon freshly ground nutmeg
 * 2 tablespoons all-purpose flour
 * 2 cups beef broth
 * 1/2 cup sour cream
 * 3 tablespoons finely chopped fresh Italian parsley

INSTRUCTIONS

 * 1) Melt 1 tablespoon of the butter in a large frying pan over medium heat. When the foaming subsides, add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from heat and let cool slightly.
 * 2) Meanwhile, place bread in the bowl of a stand mixer fitted with a paddle attachment and add milk. Let sit until the bread has absorbed the milk, about 5 minutes. Add the cooled onion, ground beef and veal, egg, salt, pepper, and nutmeg and beat on medium speed until the mixture is light in color and appears sticky, about 5 minutes.
 * 3) Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet.
 * 4) Wipe the frying pan clean with a paper towel. Melt the remaining 2 tablespoons butter in the pan over medium heat. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer to a clean serving dish; set aside. Repeat with remaining meatballs.
 * 5) Sprinkle flour over the drippings in the pan and whisk, scraping up any browned bits, until the flour’s no longer raw tasting, about 1 minute. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thicken, about 3 minutes. Strain through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Transfer the strained sauce back to the pan.
 * 6) Reduce heat to low and whisk in sour cream. Season with salt and pepper as needed. Return meatballs to the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley.

Source: Chow