Swedish Meatballs

This is a “before I make it” post because I want to extract the recipe from the video and make sure I have everything. As long as I need to write it down, I may as well write it down here.

Thankfully, it’s there in the description for my copy/pasting convenience.

Swedish Meatballs
From: Sip And Feast

For the meatballs
6 slices white bread cut into small cubes, see notes
1/2 cup (120g) whole milk
2 tablespoons (28g) butter
1 medium onion minced
3 cloves garlic grated
1 pound (454g)ground chuck
1 pound (454g) ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 (10g) teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2″ high.

For the gravy
7 tablespoons (95g) butter
7 tablespoons (50g) flour
1/2 cup (120g) dry white wine optional
4 cups (960g) low-sodium chicken stock
2 tablespoons (30g) Worcestershire sauce
1 tablespoon (15g) Dijon mustard
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
1/4 teaspoon allspice – plus more taste
1/4 teaspoon nutmeg – plus more to taste
salt and pepper – to taste

Need the pork, white wine, heavy cream (the leftover in the ‘fridge is dated 17 Feb and smells awful), and sour cream. More garlic never hurts, so that, too. My normal reorder paradigm is: It goes on the list when opened (as opposed to running out). For Wooshter, that seems a bit aggressive, but it doesn’t go bad, so on the list with you!

Since I seem to be in an “as an aside” mood today, I live in South Dakota and don’t eat a lot of seafood, so I usually use iodized, not kosher, salt. I’m not breaking that pattern for this.

Update:

I love the mis en place on a sheet tray. You can get everything ready, then move it out of the way. I’m totally stealing that idea.

As I went to put the noodles in the boiling water, I found out that I had no egg noodles. Being too lazy to make them, I used fettuccini. Tip: Either leave them whole or break them into quarters. Broken in half is exactly the wrong length: Too short to spin on a spoon; too long to stay on a fork.

The sauce was too runny. That package of stock was only 904g, so I was short on liquid to start with. Either less stock or a longer simmer before adding the dairy.

Instead a sprig of parsley as garnish, it could use a dusting of chopped parsley. The meatballs taste like it, but the sauce gives no indication.

The meatballs are excellent. The sauce is merely good. A LOT of leftovers, so there are lots of opportunities for other starch trials. Rice tomorrow!