Albóndigas suecas

Ingredientes

• ¾ pound lean ground beef (I used 85/15)
• ¾ pound ground pork
• 1 small onion (grated)
• 2 garlic cloves (minced)
• ½ cup panko breadcrumbs
• 1 egg (large)
• ¼ cup whole milk
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• 2 tablespoons extra virgin olive oil (or other cooking oil such as vegetable oil)
• 4 tablespoons unsalted butter
• ¼ cup all purpose flour
• 1 ½ cups beef broth (or beef stock, low sodium)
• ¾ cup heavy cream
• 1 ½ teasoons soy sauce (low sodium)
• 1 teaspoon Dijon mustard
• salt and pepper (to taste)
• chopped fresh parsley (optional)

Preparación

1. 1

   --- For the Meatballs ---

2. 2

   Combine ground beef and ground pork in a large bowl and gently combine using your fingers.

3. 3

   Gently mix in grated onion, minced garlic, panko breadcrumbs, egg, milk and seasonings (salt, pepper, allspice, nutmeg) until combined.

4. 4

   Use a cookie scoop to scoop out mixture and form into 1 to 1 ½ inch meatballs. Place meatballs in the fridge for 20 to 30 minutes.

5. 5

   Heat extra virgin olive oil in a large skillet over medium high heat. Cook the meatballs in batches (avoid over crowding the skillet), turning frequently to brown all sides, about 5 to 6 minutes per batch. Transfer cooked meatballs to a plate and cover while you make the sauce.

6. 6

   --- For the Sauce ---

7. 7

   Add the butter to the skillet and whisk until melted. Whisk in the flour and stir continuously for about 1 minute. It should be bubbling.

8. 8

   Slowly whisk in the beef both, a little at a time to avoid clumps. Finally, whisk in the heavy cream, soy sauce and Dijon mustard. Bring sauce to a simmer over medium heat and season with salt and pepper to taste.

9. 9

   Add the meatballs back to the skillet along with any juices that accumulated on the plate. Simmer for another 3 to 5 minutes or until meatballs are cooked through.

10. 10

    Serve over egg noodles or rice with fresh parsley.