Ruth Giammona’s Swedish Meatballs

Reminiscent of a Mad Men party, and definitely much better than those at IKEA.  When I bring these to a party, my friends immediately stop their party talk, and quietly part as I walk through the crowd to the snacks table, and then they make their dash to the toothpicks.  I feel like Moses parting the Red Sea.

swedish meatballs

Pay attention to the refrigerator time — you’ll be sorry if you don’t!

1 ½ lbs. of ground beef
1 ½ lbs. of ground pork
1 cup half and half
6 slices of white bread (Wonderbread)
3 eggs
4 t.  salt
1 ½ t. white pepper
½ t. nutmeg
1 cup minced white or yellow onion
Canola oil for frying

2 T. flour
2 T.  butter
2 cups beef broth
½ t. nutmeg
¼ cup sherry or marsala
1/2 cup heavy cream
Using a food processor, finely grind meats.  Add onion to the meat mixture and grind until fine.  Move mixture into a large bowl and set aside for later.

In food processor, combine ½ and ½, bread, eggs, salt, white pepper and nutmeg until thoroughly mixed.  Add this mixture to meat mixture and thoroughly combine.  Chill for several hours or overnight.

Once chilled, using your hand, take a tablespoon size of the mixture and roll into ball.  Heat a skillet with enough Canola oil to a depth of ¼ inch.  Cook the meat balls – turning gently – until brown.  Continue until all the mixture is used.

For the sauce:
Utilizing the pan used in browning the meatballs – do not clean – leave the drippings in the pan and add the flour and butter to this heated pan.  Cook for 1 minute scraping the bits from the bottom of the pan – making a roux.  Then slowly add the beef broth and sherry/marsala stirring continuously until thickened.   I added the 1/2 cup of heavy cream at the end because my sauce looked so dark.   If the sauce is too thin, you can add a cornstarch and beef broth mixture to thicken.  Serve hot.

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