来吧,我们怎么能不包括这个年代”tertaining classic? But fear not, these aren’t tired chafing-dish buffet standards; they are a delicious duo of beef and pork, along with a well-spiced mixture of allspice and mustard powder and a touch of heavy cream. While people may argue over authenticity, we’re not Swedish, but we know these are darn good. Serve them with our Mushroom Gravy (page 63), Mashed Potatoes (page 79), and a bit of lingonberry jam.
Ingredients
Makes about 2 dozen 1 1/2-inch meatballs
Step 1
Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Step 2
Place the torn bread, beef broth, and cream in a bowl and let soak for 5 minutes
Step 3
Melt the butter in a frying pan over medium-high heat. Add the onions and cook, stirring frequently, until transparent, 6 to 8 minutes. Add the parsley, allspice, mustard powder, and flour and stir to incorporate. Pour the contents of the pan into the bowl with the bread mixture and stir until well mixed. Set aside to cool.
Step 4
Combine the cooled onion and bread mixture with the ground beef, ground pork, salt, pepper, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
Step 5
Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Step 6
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Step 7
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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