Hi,
I attempted to make Swedish meatballs last night. I couldn't
find a recipe that looked like it would produce what I had
in mind -- savory meatballs in a rich, creamy gravy -- so I
improvised.
They turned out nicely, but it seemed like something was
missing. Can anyone tell me if I'm missing a key ingredient
or method or anything?
Here's what I did: First, I tore apart two slices of
sandwich bread (I used potato bread) and soaked it in light
cream for about ten minutes. Then, I mashed up the bread in
the cream until it had a pasty texture. Meanwhile, I sauteed
a small minced onion and a minced clove of garlic in a
little vegetable oil. I mixed 1/2 lb ground beef, 1/4 lb
ground veal, and 1/4 lb ground pork with the onion-garlic
mixture, the bread-cream mixture, plus some nutmeg, salt,
and an egg yolk. I formed the meat it into little balls and
browned them over medium high. After I removed them, I
sprinkled some flour over the hot drippings and cooked,
whisking, for a little bit. I added 2 cups of beef broth (I
used Better Than Boullion beef base), reduced it a little
bit, and finished the gravy with some creme fraiche.
Any tips?
Thanks, Erica