Swedish Meatballs

Based on Chow.com

Ingredients

  • 3 tablespoons oil/butter, separated into 1 + 2
  • 1 cup roughly chopped yellow onion 
  • 1 medium size carrot, roughly chopped
  • 1 thumb size ginger, skin scraped off with a spoon (dried part sliced off)
  • 3 garlic cloves, skin removed (easiest if you whack it first)
  • 8 oz of frozen spinach
  • 2 slice white bread, torn into 8 pieces 
  • 1 cup whole milk 
  • 2 pound ground meat, lean
  • 2 large egg
  • optional 1 cup cooked chopped spinach, drained of all liquids
  • 1.5 teaspoons kosher salt 
  • 1.5 teaspoon freshly ground black pepper 
  • 1 teaspoon freshly ground nutmeg or any spice you want

For the sauce

  • 1/4 cup all-purpose flour 
  • 2 cups beef broth 
  • 1/2 cup sour cream 
  • 3 tablespoons finely chopped fresh Italian parsley

Directions

  1. Put frozen spinach in a pot with about an inch of water, cover, bring to a boil, and let it sit on low heat for 10 min (water needs to be simmering). The spinach should be cooked by now, not just thawed. Turn off the heat and set aside.
  2. Process the onions, ginger, garlic and carrots.
  3. Melt 1 tablespoon of the oil/butter in a large frying pan over medium heat. 
  4. When the foaming subsides (if using butter), add onion and cook, stirring occasionally, until softened, about 4 minutes (very important not to let it burn). 
  5. Remove from heat and let cool slightly. 
  6. Meanwhile, place bread in the bowl of a stand mixer fitted with a paddle attachment and add milk. Let sit until the bread has absorbed the milk, about 5 minutes. 
  7. Add the cooled onion, ground beef and veal, egg, salt, pepper, and nutmeg (plus spinach if using) and beat on medium speed until the mixture is light in color and appears sticky, about 5 minutes. 
  8. Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet. 
  9. You can freeze the balls on the cookie sheet and then put them in freezer bags for a few months.
  10. Wipe the frying pan clean with a paper towel. Melt the remaining 2 tablespoons butter in the pan over medium heat. 
  11. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. 
  12. Transfer to a clean serving dish; set aside. Repeat with remaining meatballs. 
  13. Sprinkle flour over the drippings in the pan and whisk, scraping up any browned bits, until the flour’s no longer raw tasting, about 1 minute. 
  14. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thicken, about 3 minutes. 
  15. Strain through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Transfer the strained sauce back to the pan. 
  16. Reduce heat to low and whisk in sour cream. Season with salt and pepper as needed. Return meatballs to the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley.
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