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Monday, November 14, 2011

Just like Ikea used to make

I'm not a food snob in the least. I love mass-produced, salty, fatty foods. Most people scoff at the $1.99 Swedish meatballs at Ikea, but I find them glorious. Salty and creamy and delicious, especially after spending hours on your feet arguing with your spouse about plywood furniture and wishing you weren't too big for the ball room.

But I'm pretty sure, in order to turn a profit on a $1.99 meal, we're eating lips and arseholes. I thought there must be a healthier alternative, so I found one and made it and it's not too shabby and much better for you:

Swedish Meatballs
2 slices sourdough bread
1/4 cup milk
3 tbsp butter
1/2 finely chopped onion
sea salt and freshly ground black pepper
1/2-1lb ground beef
1/2 - 1lb ground pork
2 large egg yolks
1/4 tsp ground allspice
1/4 fresh grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth

Preheat oven to 200. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a large saute pan over medium heat, melt 1 tbsp of the butter. Add the onion and a pinch of sea salt and sweat until the onions are soft. Remove from heat and set aside.


In a bowl, combine the bread and milk mixture, beef, pork, egg yolks, 1 tsp sea salt, black pepper, allspice, nutmeg and onions. Mix thoroughly. Form meatballs into approximately 1 oz balls (he he, balls) and place on a cookie sheet.


Heat the remaining butter in the saute pan over medium-low heat and add the meatballs 4 at a time. Saute until golden brown on all sides. When done, remove the meatballs to an ovenproof dish and place in the preheated oven.


Once all the meatballs are cooked, decrease the heat on the element to low and add the flour to the pan. Whisk until lightly browned. Gradually add the beef stock and whisk until sauce begins to thicken. Continue to cook until gravy reaches desired thickness. Remove the meatballs from the oven, cover in gravy, and serve.


Oh fuck yeah:


This is the perfect thing to cook when it's cold out, and it keeps really well too, so you can have it multiple times. Kittehs love it too. Just sayin'.

Recipe courtesy of Alton Brown with my slight variations

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