Thursday, April 12, 2012

Creamy Swedish Meatballs


1 lb ground beef
1 lb ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 tsp ground allspice
3 tbsp butter
1/3 cup all-purpose flour
3 cups beef broth
Cooked egg noodles
Parsley (for garnish)


Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper, and allspice. Mix.

Using a rounded 1 tbsp measure for each, form mixture into meatballs. Place meatballs onto baking sheets; bake until golden brown and cooked through (10-12 minutes).

In a medium saucepan, melt butter over medium-high heat. Add flour, cook, whisking, making sure not to darken. Gradually whisk in remaining milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened (2-3 minutes). Transfer to a large bowl.

Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer on toothpicks, or as a main, over egg noodles or steam rice. Garnish with parsley.

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