Empty My Fridge
Swedish Meatballs | Chef Jean-Pierre
Ingredients
- Ground beef1 ¼ lb
- Ground pork1 ¼ lb
- Onion1
- Salt
- Black pepper · ground
- Worcestershire sauce2 tbsp
- Breadcrumb1 cup
- Garlic · chopped2 tbsp
- Cayenne pepper½ tsp
- Allspice½ tsp
- Nutmeg · grated1 tsp
- Egg2
- Parsley · chopped½ cups
- Buttermilk¼ cups
- Butter1 ½ oz
- Flour¼ cups
- Beef stock2 cups
- Cream¼ cups
- Soy sauce1 tbsp
- Mashed potato
- Broccoli
- Cranberry sauce
Instructions
- Mix the ground beef and pork with the sautéed onion, salt, pepper, Worcestershire sauce, breadcrumbs, garlic, cayenne, allspice, nutmeg, eggs and half the buttermilk.
- Mix well, adding more buttermilk gradually only if the mixture is too dry.
- Shape into meatballs with an ice cream scoop, set them on a lined tray and chill at least 45 minutes.
- Preheat the oven to 375°F (190°C).
- Brown the meatballs in batches in hot oil over medium heat, without crowding the pan.
- Move the browned meatballs to a baking sheet and finish in the oven until the internal temperature reaches 145–155°F (63–68°C), about 15–20 minutes.
- Melt the butter in a saucepan over medium heat, stir in the flour to make a roux, then gradually whisk in the beef stock until the gravy reaches the desired consistency.
- Add a splash of heavy cream, Worcestershire sauce and soy sauce, season with salt and pepper, and cook until smooth and thickened.
- Off the heat, whisk in a little extra butter.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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