Alton Brown’s Swedish Meatballs
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter, divided
- 1/2 cup finely chopped onion
- 1 tsp kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
- Preheat oven to 200 degrees F.
- In a small mixing bowl, tear the bread into pieces mix with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter.
- Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes.
- Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency.
- Remove the meatballs from the oven, cover with the gravy and serve.