Chef John’s Swedish Meatballs

Name: Chef John's Swedish Meatballs
Prep time: 30 min
Cook time: 45 min
Total time: 135 min
Ingredients: 2 tablespoons of butter; ½ yellow onion (, finely chopped); 1 ½ teaspoons of fine salt; 2 large eggs; ⅓ cup of plain bread crumbs; ¼ cup of milk; ¾ teaspoon of freshly ground black pepper; ¼ teaspoon of ground nutmeg; ¼ teaspoon of ground allspice; 1 pinch of cayenne pepper (, or to taste); 1 pound of ground beef chuck; 1 pound of ground pork; 2 tablespoons of butter; 3 tablespoons of all-purpose flour; 3 ¼ cups of beef broth; ½ cup of heavy cream; ½ teaspoon of white sugar; ¼ teaspoon of Worcestershire sauce; Salt and freshly ground black pepper to taste; Cooking spray

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Chef John’s Swedish Meatballs: A Delicious Journey to Flavor Town

Who doesn’t love a plate of juicy, flavorful meatballs? And when it comes to Swedish meatballs, Chef John is the master. In this article, we’ll take you on a culinary journey to flavor town with Chef John’s famous Swedish meatballs. Get ready to tantalize your taste buds and learn some valuable cooking tips along the way!

Discover the Secrets Behind Chef John’s Swedish Meatballs

When it comes to meatballs, Chef John believes that the perfect balance of flavors is key. He combines ground beef and pork to create a tender and juicy texture, and adds a blend of spices like nutmeg and allspice to give the meatballs their distinct Swedish flair.

But what sets Chef John’s Swedish meatballs apart is the creamy and rich gravy that accompanies them. Made with a combination of beef broth, heavy cream, and a touch of Worcestershire sauce, the gravy elevates the meatballs to a whole new level of deliciousness.

Bringing Out the Best in Your Meatballs

Creating the perfect meatball requires attention to detail. Chef John recommends using a combination of breadcrumbs and milk to keep the meatballs moist and tender. He also advises against overmixing the meat mixture, as this can result in tough and dry meatballs.

When it comes to cooking the meatballs, Chef John prefers to brown them in a hot skillet before finishing them off in the oven. This technique ensures that the meatballs develop a beautiful crust while remaining juicy on the inside.

Pairing Your Meatballs with the Perfect Side Dish

Swedish meatballs are often served with lingonberry jam and mashed potatoes, creating a symphony of flavors on your plate. The tartness of the lingonberry jam balances the richness of the meatballs and gravy, while the creamy mashed potatoes provide a comforting and hearty base.

If you want to take your meal to the next level, Chef John suggests adding a side of pickled cucumbers or a fresh green salad. These refreshing accompaniments add a burst of freshness and crunch to your plate, making every bite a delight.

Conclusion

Chef John’s Swedish meatballs are truly a taste sensation. With their juicy texture, flavorful spices, and creamy gravy, they are sure to be a hit at your next dinner party or family gathering. So, why not channel your inner chef and give these delicious meatballs a try? Your taste buds will thank you!

Frequently Asked Questions

Q1: Can I use a different type of meat for the meatballs?

A1: While Chef John recommends using a combination of ground beef and pork, you can certainly experiment with other types of meat like ground turkey or chicken. Just keep in mind that the flavor and texture may vary.

Q2: Can I make the gravy without heavy cream?

A2: If you’re looking for a lighter option, you can substitute the heavy cream with Greek yogurt or sour cream. This will give the gravy a tangy twist while still maintaining its creamy consistency.

Q3: Can I freeze the meatballs?

A3: Absolutely! Chef John advises freezing the uncooked meatballs on a baking sheet before transferring them to a freezer bag. This way, you can enjoy homemade Swedish meatballs whenever the craving strikes.

Q4: How can I make the meatballs gluten-free?

A4: To make gluten-free meatballs, you can substitute the breadcrumbs with gluten-free alternatives like crushed gluten-free crackers or oats. Just make sure to check the labels to ensure they are free from gluten.

Q5: Can I make the lingonberry jam from scratch?

A5: Definitely! If you can’t find lingonberry jam in your local grocery store, you can make your own by simmering lingonberries with sugar and a splash of lemon juice. The result is a sweet and tart jam that pairs perfectly with the meatballs.

Q6: How long do the meatballs need to cook in the oven?

A6: Chef John recommends baking the meatballs in a preheated oven at 400°F for about 15-20 minutes, or until they reach an internal temperature of 160°F. Cooking times may vary, so it’s always best to use a meat thermometer to ensure they are cooked through.

Q7: Can I use a different type of sauce for the meatballs?

A7: While the creamy gravy is a classic choice, you can certainly experiment with different sauces. For a tangy twist, you can try a cranberry sauce or a creamy dill sauce. Get creative and let your taste buds guide you!

Q8: Can I make the meatballs ahead of time?

A8: Absolutely! In fact, Chef John suggests making a double batch of meatballs and freezing the extras for later. This way, you’ll always have a delicious and convenient meal ready to go whenever you need it.

Chef John's Swedish Meatballs

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Prep Time 30

Cook Time 45

Total Time 2 15

Course dinner

Cuisine American

Servings

Ingredients

2 tablespoons of butter
½ yellow onion , finely chopped
1 ½ teaspoons of fine salt
2 large eggs
⅓ cup of plain bread crumbs
¼ cup of milk
¾ teaspoon of freshly ground black pepper
¼ teaspoon of ground nutmeg
¼ teaspoon of ground allspice
1 pinch of cayenne pepper , or to taste
1 pound of ground beef chuck
1 pound of ground pork
2 tablespoons of butter
3 tablespoons of all-purpose flour
3 ¼ cups of beef broth
½ cup of heavy cream
½ teaspoon of white sugar
¼ teaspoon of Worcestershire sauce
Salt and freshly ground black pepper to taste
Cooking spray

Instructions

To make the meatballs:
Heat butter in a large skillet over medium heat.
Cook and stir onion and salt in the melted butter until the onion becomes translucent, approximately 6 minutes.
Transfer the cooked onion mixture to a large bowl.
Stir in eggs, bread crumbs, milk, black pepper, nutmeg, allspice, and cayenne into the bowl.
Add ground beef and pork to the bowl and mix until well combined.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
To make the gravy:
Melt butter in a large skillet over medium heat.
Whisk in flour and cook until golden brown, approximately 4 to 5 minutes.
Slowly whisk in beef broth.
Increase heat to medium-high, whisk in cream, and bring to a simmer.
Stir in sugar and Worcestershire sauce.
Simmer until slightly thickened, approximately 6 to 7 minutes.
Season with salt and black pepper.
Remove from heat and set aside.
To bake the meatballs:
Preheat the oven to 425 degrees F (220 degrees C).
Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Roll 2 to 3 tablespoons of the meatball mixture into a ball using wet hands.
Repeat the previous step with the remaining meatball mixture.
Place