Swedish Meatballs
Ronnie's Notes
Everyone loves these rich, creamy meatball hors d’oeuvre. You can make them in advance and freeze them
Prep time: less than 30 minutes
Region: Melting Pot
Instructions
Combine the breadcrumbs and milk in a small bowl and let them soak for .
Mix the meats together and add the soaked breadcrumb mixture.
of the vegetable oil in a skillet over moderate heat.
Add the onion and for or until it has softened.
Stir the onion into the meat.
Add the egg, salt and nutmeg and mix ingredients well.
Place the mixture in the refrigerator for , then shape portions of the mixture into balls about 1-1/2" in diameter.
of the butter with the remaining 2 TB.
vegetable oil over moderate heat.
When the butter has melted and looks foamy, fry the meatballs a few at a time for or until they are browned and crispy looking on the outside.
Shake the pan a few times as the meatballs cook.
Transfer the meatballs to a plate with a slotted spoon.
When all the meatballs are cooked, add the remaining 2 TB.
of butter to the pan.
When it has melted, add the flour and coffee powder and whisk the ingredients for .
Gradually add the half and half and continue to whisk the ingredients.
Cook for or until the sauce becomes thick enough to coat the back of a spoon.
Remove the pan from the heat and strain the sauce.
Rinse the skillet and pour the sauce into it.
Add the meatballs, cover the pan and cook meatballs over low heat for .
Lift the cover once or twice during the cooking to stir the sauce.
HOT TIP: For a lower fat version, substitute vegetable oil for the butter, ground turkey for the pork and use whole milk instead of half and half cream.