Swedish Meatballs

Von Chef Jean-Pierre · 60 Min.

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Zubereitung

1. Mix the ground beef and pork with the sautéed onion, salt, pepper, Worcestershire sauce, breadcrumbs, garlic, cayenne, allspice, nutmeg, eggs and half the buttermilk.
2. Mix well, adding more buttermilk gradually only if the mixture is too dry.
3. Shape into meatballs with an ice cream scoop, set them on a lined tray and chill at least 45 minutes.
4. Preheat the oven to 375°F (190°C).
5. Brown the meatballs in batches in hot oil over medium heat, without crowding the pan.
6. 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.
7. 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.
8. Add a splash of heavy cream, Worcestershire sauce and soy sauce, season with salt and pepper, and cook until smooth and thickened.
9. Off the heat, whisk in a little extra butter.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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