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Sanctuary Restaurant's Swedish Meatballs

List of Ingredients




1/2 c. chopped onion
1/2 c. soft bread crumbs
2 eggs
1/2 c. half and half
1/2 lb. ground pork
1 1/2 lbs. lean ground beef
1 t. salt
1/4 t. white pepper
1 t. freshly ground allspice, plus a pinch for the gravy if desired
4 T. clarified butter (divided)
2 T. vegetable oil (divided)
2 T. all purpose flour
2 c. beef broth
black pepper to taste
1/4 c. whipping cream (optional)



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 pork, 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 #50 scoop or
about 1 1/2 T. per meatball). Divided the butter and oil between 2 lg.
skillets. Heat butter/oil over med. heat and brown half of the meat
balls in each pan. Reduce heat to med. 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 T.
from the second pan. Whisk the flour into the 2 T. of fat in the second
pan. Pour about 1/2 c. of the beef broth into the first pan and cook
over med. 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 1 1/2 c. of beef broth. Whisk and cook over med. high heat
until the mixture comes to a boil and thickens. Reduce heat slightly
and simmer 3 to 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.

Makes about 48 meatballs, 6 servings.
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.

Sanctuary Restaurant in Chinook, Wash

posted by Joan on restaurant-recipes@yahoogroups.com