SWEDISH MEATBALLS REDUX

I think I have finally got it! Welll.let me explain…

According to the Swedish Chef Niklas Exstedt, “You can make Swedish Meatballs a thousand times…and a thousand times you will make it wrong!” Sweden is Volvo, ABBA…and Swedish Meatballs. O.k., and maybe IKEA. With any iconic ethnic dish, every family as their own way of making it. And it’s no different with Swedish Meatballs.

There are a couple of things that should be included in Swedish Meatballs: More than one kind of ground meat…allspice and nutmeg…and lingonberry jam. The latter being served along side. Quite often, Swedish Meatballs are served with buttered egg noddles and quick pickled sliced cucumber.

So, after what seems like hundreds of attempt to ”get it right”, here is my version. My ground meats of choice are lean ground beef, ground pork, and ground chicken thighs (with skin). Though ground veal is traditional, it is difficult to find in my neck of the woods. Besides, ground chicken thighs have more flavor than veal (IMHO). Try not to skip the caramelizing of the onions. Raw onions just won’t be the same.

Ha! It’s probably wrong!

INGREDIENTS:

• 1 pound lean ground beef

• 1/2 pound ground pork

• 1/2 ground chicken thighs (with skin if possible)

• 1 cup fresh bread crumbs

• 1/4 cup cream

• 2 eggs, beaten

• 1 medium yellow onion, peeled, quartered, 1/4 inch slice

• 1/4 tsp all spice

• 1/8 tsp fresh ground nutmeg

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

• 2 tbsp olive oil, divided

• 2 tbsp unsalted butter, divided

• 2 tbsp flour

• 1 cup beef stock

• 1/2 tsp soy sauce

• 1/2 tsp Dijon mustard (optional)

• 1 cup cream

• Chopped parsley

• Chopped chives

DIRECTIONS:

• Place 1 tbsp olive oil and 1 tbsp butter in a medium skillet over low heat. Add the sliced onions and cook, stirring, for at least 40 minutes. Do not fry them. After they are caramelized golden brown, season with salt and pepper and remove to a bowl to cool.

• To a large mixing bowl, add the fresh bread crumbs and 1/4 cup fo cream. Stir to combine and let sit for 20 minutes.

• To the bowl, add the beaten eggs, allspice, nutmeg, salt, and pepper and mix well. Crumble in the ground beef, ground pork, and ground chicken thighs. Using your hands, mix to combine thoroughly, until it is the consistency of a pate.

• Note: alternately, you can mix everything in a stand mixer with a paddle attachment. That is how I do it. Mix for about 4-5 minutes.

• Using a 1 ounce scoop, make the meatballs (about 1 1/4 inch across, about 1.2 ounces each). Do not compress them to much or they will be too dense. Place them on a parchment lined sheet pan, cover with plastic, and place in the fridge at least 2 hours or up to overnight.

• When it is time to cook, preheat the oven to 400 degrees. Remove the plastic from the meatballs and place in the oven for 13 minutes. Remove from the oven.

• Heat a large skillet over medium low heat and add 1 tbsp olive oil and 1 tbsp butter. When the oil is hot, add the meatballs and cook, turning, for about 5 minutes until they are finished cooking and browned. Remove to a large plate.

• Sprinkle 2 tbsp of flour in the skillet and stir with a whisk for 1 minute. Whisk in the stock and bring to a simmer. Add the soy sauce, Dijon (if using) and whisk in the cream. Simmer for aobut 5 minutes to thicken a bit. Taste and reseason if necessary.

• To serve, spoon some sauce on the plate then place 4-5 meatballs on the sauce. Drizzle more sauce over them. Garnish with chopped parsley. Serve with mashed Yukon Gold and garnish with chopped chives. Serve along side a spoonful of lingonberry jam.