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Swedish Meatballs
https://www.youtube.com/watch?v=yy-rvMAImDI
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Ingredients
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MEATBALLS:
150g/1 large white onion, small diced
Olive oil
salt
200g or 3/4c+1Tbsp buttermilk
1 egg
200g or 5 slices soft white bread, cut into cubes
1lb/.5kg 90/10 ground beef
1lb/.5kg 90/10 ground pork
15g/3 cloves garlic, minced
18g or 1Tbsp salt
1g or 3/4tsp ground allspice
3g or 1.5tsp white pepper (or black pepper)
1-2g or 1/2tsp nutmeg
CRANBERRY JELLY:
340g/12oz cranberries
100g or 1/4c water
125g or 1/2c granulated sugar
3g or 1/2tsp salt
GRAVY:
115g/1 stick unsalted butter
75g or 1/2c all purpose flour
100g or 1/2c dry white wine
1L/1 box beef stock whisked with 14g gelatin and 1 spoonful (15-20g) better than bouillon (or nice homemade beef stock)
15g or 3tsp dijon mustard
25g or 1.5 worcestershire
100g or 1/2c heavy cream
POTATOES:
1000g (5-6 medium) yukon gold potatoes, rough chopped
Water to cover
1 stick/115g butter
Salt
Instructions
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MEATBALLS:
Add a squeeze of olive oil followed by onions and a pinch of salt into a preheated pan over medium heat. Saute for 4-5 minutes or until softened.
Transfer to a bowl and add buttermilk, egg, bread, beef, pork, garlic, salt, allspice, pepper, and nutmeg. Mix until well combined.
Divide and roll into 24 2oz/60g meatballs.
Place meatballs on a parchment lined sheet tray and seer into 500F/260C oven for 20-25 minutes. Flip meatballs over and return to oven for 5-8 minutes to brown on the bottom.
CRANBERRY JELLY:
Add ingredients to a small saucepan and heat over medium high. When boiling, stir and cook down for 10-15min.
GRAVY:
Add butter into heavy-bottomed pot over medium.
When butter is melted, add flour and stir until combined and no lumps remain, about 30 seconds. Continue to cook for about 30 more seconds.
Add wine and stir. Cook for 30 seconds while stirring.
Add beef stock and cook for 1-2 minutes until boiling and thickened.
Add dijon, worcestershire, and cream and stir. Reduce heat to low and simmer for 10 minutes.
Taste for seasoning and adjust with salt if needed.
POTATOES:
Bring potatoes and water to a boil and cook until tender, about 15-20min.
When done, drain off water, add butter and stir. I like to keep mine a little chunky for this dish.
Add salt to season.
