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Swedish Meatballs

Alton Brown’s Swedish Meatballs

Ingredients:

  • 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

Directions:

  1. Preheat oven to 200 degrees F.
  2. In a small mixing bowl, tear the bread into pieces mix with the milk. Set aside.
  3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter.
  4. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  5. 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.
  6. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
  7. 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.
  8. 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.
  9. 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.
  10. Remove the meatballs from the oven, cover with the gravy and serve.
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Easy Pesto Meatballs

From one of the best slow cooker books ever.

Pesto:

2 cups fresh basil
6 TBSP EVOO
2 TBSP Toasted pine nuts
1 clove garlic
1/4 cup Parmesan cheese, grated

Mix the basil, EVOO, pine nuts, and garlic in a food processor.  Transfer into a pest bowl and then stir in parmesan cheese.

Meatballs:

1 lb 85% Ground beef
2/3 cup Plain bread crumbs
2/3 cup basil Pesto
1/4 cup Parmesan cheese, grated
1 large egg yolk
2, 24 oz jar Tomato sauce
1/2 cup water

Instructions:

1. Mix ground meat, bread crumbs, pesto, Parmesan, and egg yolk in bowl using hands.  Pinch off and roll mixture into 1 1/2-in meatballs.  Microwave meatballs on large plate until fat renders and meatballs are firm, 5 to 7 minutes.

2. Stir tomato sauce and water into slow cooker.  Nestle meatballs into slow cooker, discarding rendered fat.  Cover and cook until meatballs are tender, 4 to 6 hours on low.

3.  Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.  Season with salt and pepper and serve.