Friday, September 19, 2008
Real Swedish meatballs
I have only one family recipe that has been handed down to me. My Swedish grandmother's Swedish meatballs have been a favorite of mine for as long as I can remember. I actually don't remember having ever tasted "grammy's" version, but my mother made them several times a year and as a child they were my favorite meal. I've eaten many versions, including many of the "cream of mushroom soup" types that would go better with a bong than with a Swedish meal. I've also read dozens of "traditional" recipes and only found one that was similar to our family's. The distinguishing thing about them is that they are seasoned with dill weed and nutmeg. No canned soup, no cream sauce, no dried fruit, just seasoned meatballs with brown gravy.
2/3rds beef, 1/3rd pork, egg, white bread soaked in milk, dried dill weed, fresh ground nutmeg, dried onion (my mom would have used fresh but I'm weird like that) salt and white pepper rolled into balls the size of your choosing.
Brown the balls. I'll save my "brown doesn't mean grey things boiled in there own juices" tirade for another day but if you brown them correctly, not only will they have great texture, but you wont need to add beef stock or bullion to your fond to make a great gravy.
Remove them from the pan and sprinkle the fond with flour. (my mom uses Wondra and so do I) add water and let sauce thicken. Check for seasoning including dill and nutmeg (add Minors beef base if your gravy is weak). Return the balls to the pan and simmer slowly until they are cooked through.