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Chef Don's
Favorite Beef Recipes
Swedish Meatballs
Serves 4-6
2 slices White Bread
1/4 cup Milk
3 Tbsp. Clarified Butter
1/2 cup Onion, fine dice
1 1/2 lbs. 85/15 Ground Chuck
2 large Egg Yolks
1 Tbsp. Garlic, minced
1/2 tsp. Allspice
1/2 tsp. Nutmeg
1/4 cup Flour
3 cups Beef Stock
1/4 cup Heavy Cream or Sour Cream
Salt and Pepper to taste
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In
a sauté pan over medium heat, melt 1 tablespoon of the butter. Add the
onion and a pinch of salt and sweat until the onions are soft. Remove
from the heat and set aside.
In the bowl, combine the bread
and milk mixture, ground chuck, egg yolks, 1 teaspoon of salt, black
pepper, allspice, nutmeg, and onions. Mix until well combined.
Divide the meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat
the remaining butter in the sauté pan over medium-low heat. Add the
meatballs and sauté until golden brown on all sides, about 7 to 10
minutes. Remove the meatballs to an ovenproof dish using a slotted
spoon and place in the oven.
Once all of the meatballs are
cooked, decrease the heat to low and add the flour to the pan. Whisk
until lightly browned, approximately 1 to 2 minutes. Gradually add the
beef stock and whisk until sauce begins to thicken. Add the cream and
continue to cook until the gravy reaches the desired consistency.
Season with salt and pepper. Remove the meatballs from the oven, add to
the gravy and simmer for 5 minutes. Serve over noodles.
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