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Swedish Meatballs




Source of Recipe


unknown


List of Ingredients




1/2 cup chopped onion
1/2 cup soft bread crumbs
2 eggs
1/2 cup half-and-half

2 pounds lean ground beef
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon freshly ground allspice, plus a pinch for the gravy if
desired (see note)
4 tablespoons clarified butter (divided; see note)
2 tablespoons vegetable oil (divided)
2 tablespoons all-purpose flour
2 cups beef broth
Black pepper to taste
1/4 cup whipping cream (optional)








Recipe



Recipe
In the bowl of a food processor, process the onion until it is very
finely chopped. Add the bread crumbs, eggs and half-and-half and
process until smooth. Add the ground beef, salt, white
pepper and allspice and process until well-combined and smooth.

Form meatballs by hand or with a small ice cream scoop (a No. 50
scoop or about 11/2 tablespoons per meatball). Divide the butter and
oil between 2 large skillets. Heat butter/oil over medium heat and
brown half of the meatballs in each pan. Reduce heat to medium-low
and fry meatballs, turning occasionally, for about 8 to 10 minutes or
until cooked through.

To make gravy, drain fat from 1 pan and all of the fat except for 2
tablespoons from the second pan. Whisk the flour into the 2
tablespoons of fat in the second pan. Pour about1/2cup of the beef
broth into the first pan and cook over medium heat, scraping up the
browned bits from the bottom of the pan. Pour the broth mixture into
the pan with the flour and stir in the remaining 11/2 cups of beef
broth. Whisk and cook over medium-high heat until the mixture comes
to a boil and thickens. Reduce heat slightly and simmer 3 or 4
minutes. Taste and add salt, pepper if needed and allspice if
desired. Stir in the cream.

Return the meatballs to the gravy and simmer 1 to 2 minutes. Serve hot.

Note: Allspice berries are available in the spice section of most
grocery stores. Grind the berries in a spice grinder, mortar and
pestle or blender.

Note: To make clarified butter, melt butter over low heat. When
completely melted, let stand for a few minutes, allowing the milk
solids to settle to the bottom. Skim the butter fat from the top and
place in a container; this clarified, drawn butter is ready for use.