Juicy and Tender Swedish Meatballs With Rich Gravy

By markemilw

Ingredients

• 3 ounces fresh white bread, crusts removed and bread cut into 1/2-inch pieces (about 1 3/4 unpacked cups)
• 1/2 cup milk
• 5 tablespoons unsalted butter, divided
• 1 medium onion, minced or grated, divided (see note above)
• 1 pound 4 ounces ground beef chuck (about 20% fat)
• 12 ounces ground pork (about 25% fat)
• 4 teaspoons (18 grams) kosher salt, plus more for seasoning
• 2 large eggs
• 1/4 teaspoon ground white pepper, plus more for seasoning
• 1/8 teaspoon ground allspice
• Canola or vegetable oil, for frying
• 3 tablespoons flour
• 2 cups homemeade chicken stock or low-sodium chicken broth
• 1 teaspoon soy sauce
• 1/2 teaspoon apple cider vinegar
• Minced flat-leaf parsley, for garnish
• Buttered boiled Yukon gold potatoes and lingonberry jam, for serving (optional)

Details

Servings 40
Preparation time 90mins
Cooking time 90mins
Adapted from seriouseats.com

Preparation

Step 1

In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk absorbed, about 10 minutes.

Meanwhile, in a small skillet, melt 2 tablespoon butter over medium-high heat. Add half of the minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.

In a stand mixer fitted with the paddle attachment or in a food processor, combine ground beef, ground pork, bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice. Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute.

Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly 1-tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size. Transfer to lined baking sheet.

Set a rack over a clean baking sheet and heat oven to 200°F. Heat about 1/2 inch of oil in a wide skillet to 350°F. Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to the rack and keep warm in the oven.

In a medium saucepan, melt remaining 3 tablespoons butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in chicken stock, bring to a boil, lower heat to a simmer and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.

Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve right away with buttered potatoes and lingonberry jam, or as an hors d'oeuvres speared with toothpicks.

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