Swedish Meatballs

By gvcathy

Ingredients

• 2 large eggs
• 1/2 cup heavy cream
• 1-1/2 cups cubed white sandwich bread, crusts removed (you'll need about 4 slices)
• 1 pound ground pork
• 2 garlic cloves, minced
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1-1/2 teaspoons salt
• 2 teaspoons baking powder
• 1 pound ground beef (85% lean)
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 3 cups low sodium chicken broth
• 2 tablespoons packed light brown sugar
• 1 cup heavy cream
• 1-1/4 teaspoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon lemon juice, from one lemon
• Finely chopped parley, for garnish (optional)

Details

Servings 50
Adapted from onceuponachef.com

Preparation

Step 1

Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.

Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.

In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1-1/2-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.

Note: You'll notice that the rack will leave little marks on the meatballs but they will not be so noticeable once the meatballs are covered with sauce.