Swedish Meatballs

Swedish Meatballs

Swedish Meatballs

Yield: Serves 8-10


3 Tbsp. butter
1 med. onion, finely minced
4 slices white bread, torn into pieces
½ cup milk
1 lb. ground round
1 lb. ground veal
1 lb. ground pork
3 lg. eggs, whisked slightly
1 Tbsp. kosher salt
1 tsp. ground cardamom
½ tsp. ground allspice
½ tsp. freshly ground nutmeg
½ tsp. freshly ground pepper
1 Tbsp. extra-fine flour, such as Wondra
½ cup chicken or beef broth
1 cup heavy cream
⅓ cup fresh dill leaves, minced


Oven Temperature: 500-530 degrees

Flame Height: 2

  1. In a large skillet in the doorway of the oven, melt 2 Tbsp. of the butter and add the onion. Sauté, stirring frequently for 8-10 minutes or until onion is quite soft. Set aside to cool.
  2. Place the bread in a large bowl and pour the milk over it. Let sit 10 minutes. Add the ground meats, eggs and spices and stir well with your hands. Form walnut sized balls and arrange on a lightly oiled baking sheet pan.

Flame Height: 5

  1. Cook in front of the flame for about 5-8 minutes, rotating the pan as needed, until the meatballs are nicely browned. Remove meatballs to a serving dish.
  2. Return baking pan to doorway of the oven and add the other Tbsp. of butter and the flour. Stir with a wooden spoon for a minute or two and then stir in the broth. After it begins to thicken, add cream and cook until slightly reduced. Remove from oven, stir in dill, and pour over meatballs, stirring to coat them well. Serve immediately.


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