Sorta Swedish meatballs

19 Jan

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When the woman that you love is ailing and informs you, in the most certain possible terms, that a very particular comfort food will make everything all better, well…

Swedish meatballs?” I muttered. “What’s the matter, my meatballs won’t make you feel better?”

The most grownup of grownups I am not.

I know this.

Nonetheless.

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My beloved’s Swedish meatballs are, I will admit, quite wonderful. I just haven’t made them before—and she chose not to provide me with a recipe. I know that she always includes mushrooms in her sauce and so to start things off I sauteed 8 ounces of sliced mushrooms in plenty of butter until browned, then set them aside until later.

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I have no idea how she makes her meatballs but strongly suspect that they include very finely diced onion. And so, in olive oil this time, I sauteed one medium onion diced very finely until completely softened.

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At this point I was on my own, and so you’re just gonna have to follow along with me here: Mix together 1 lb. of chopped veal and 1 lb. beef, then form a ring on a work surface. In the center add a few slices of white bread that’s soaked in milk and torn apart; one egg; the cooked onion; a very good dose of nutmeg; and salt and pepper to taste. Gently mix everything together by hand. The mixture should be moist, not dry; add more milk if necessary.

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Fry up a little bit of the mixture and make sure that things taste good before making the meatballs. If you want to make adjustments to the seasoning now’s the time.

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Swedish meatballs are pretty small and so this mix netted 50 meatballs exactly.

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Fry them in olive oil until almost cooked through, in batches of course, then set aside.

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Drain off some of the oil but leave enough to nicely coat the pan. Add a little all-purpose flour and incorporate, making sure to scrape up the bits of meat that will have stuck to the pan.

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After a couple minutes of scraping and cooking the flour with the oil you’re ready to move along.

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Add a quart of stock (I used veal stock but most any will do) and incorporate with the flour and the oil. Cook for a couple minutes, stirring often.

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Then add the sauteed mushrooms.

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And then the meatballs.

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The only other ingredient that I knew I must use is sour cream (not heavy cream, which is more common in Swedish meatballs). And so after the meatballs have warmed in the sauce turn off the heat and stir in 4 ounces of sour cream (at room temperature) until fully incorporated.

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Personally I might have gone with a homemade pappardelle but the woman who needed the comforting is of the store-bought egg noodle persuasion—at least under these particular circumstances. And so that is what her Swedish meatballs are resting atop here.

See, I can be a grownup too. Sometimes.

4 Responses to “Sorta Swedish meatballs”

  1. Barbara January 19, 2020 at 5:34 pm #

    Finely chopped fresh dill in the sauce at the very end.

  2. Peter January 19, 2020 at 11:02 pm #

    Good job . I know I’m banned,tough!!

  3. Claire Modarelli January 25, 2020 at 1:37 am #

    Swedes use butter, not olive oil. And a dash of nutmeg in the sauce is nice too.

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