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Ina Garten Swedish Meatballs Recipe

Ina Garten Swedish Meatballs Recipe

This Ina Garten Swedish Meatballs Recipe is perfect for you. It is savory and very rich. The sauce is creamy and smooth.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Baking
Cuisine British
Servings 5
Calories 150 kcal

Ingredients
  

  • 1 pound ground beef 80% lean
  • 1/2 pound ground pork
  • 1/2 cup Panko breadcrumbs
  • 2 large egg yolks
  • 1/4 cup heavy cream
  • 1/2 cup finely chopped onion
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups beef stock
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • Fresh parsley for garnish

Instructions
 

Sauté the Onions

  • Melt one tablespoon of butter in a pan. Add the finely chopped onions. Cook them until they are very soft. Let them cool down before the next step.

Mix the Meat

  • Put beef and pork in a bowl. Add the cooled onions and egg yolks. Pour in the heavy cream. Add the breadcrumbs and all the spices.

Blend the Ingredients

  • Use your mixer on a low speed. Mix until everything is just combined. Do not overmix the meat. This keeps the meatballs very light.

Shape the Meatballs

  • Roll the mix into small round balls. Use about one tablespoon per ball. Place them on a lined baking sheet.

Brown the Meatballs

  • Heat butter in a large skillet. Add the meatballs in small batches. Brown them well on all sides. Take them out and set aside.

Make the Roux

  • Keep the meat drippings in the pan. Add more butter if needed. Whisk in the flour slowly. Cook for two minutes until slightly brown.

Add the Beef Stock

  • Slowly pour in the beef stock. Whisk constantly to avoid any lumps. Let the sauce simmer and thicken up.

Finish the Sauce

  • Turn the heat to very low. Stir in the cold sour cream. Whisk until the sauce is very creamy.

Combine and Simmer

  • Put the meatballs back into the pan. Let them simmer in the sauce. Cook for about five more minutes.
  • Garnish and Serve
  • Sprinkle fresh parsley over the top. Serve over hot egg noodles or mash. Enjoy your delicious homemade mea

Notes

  • Use cold ingredients: Keep the meat cold before mixing. This helps the fat stay inside.
  • Do not overmix: Overmixing makes the meatballs very tough. Use a light touch always.
  • Wet your hands: Damp hands prevent the meat from sticking. It makes rolling much faster.
  • Brown them well: A dark crust adds deep flavor. Do not rush the browning step.
  • Fresh spices: Use fresh nutmeg if you can. It makes a huge taste difference.
  • Low heat for cream: Never boil the sauce after adding cream. It might break or curdle.
  • Rest the meat: Let the mix sit for ten minutes. The breadcrumbs will soak up moisture.
Keyword Ina Garten Swedish Meatballs Recipe