Wow, simply wow
1. Adjust oven rack to middle position and heat oven to 475 degrees. Melt 1tablespoon butter in large skillet over medium-high heat. Cook onions untilsoftened, about 8 minutes; transfer to large bowl. Add bread, 1/4 cup broth,1/4 cup sour cream, yolks, allspice, nutmeg, salt, and pepper to bowl withonions and mash with fork until smooth. Add beef and pork and knead withhands until well combined.
2. Form mixture into 1 1/4-inch meatballs (you should have about 60meatballs) and arrange on wire rack set inside rimmed baking sheet. Bakeuntil lightly browned, about 15 minutes. Transfer to slow cooker.
3. Melt remaining butter in large skillet over medium heat. Whisk in flourand cook until beginning to brown, about 3 minutes. Slowly whisk inremaining broth, bring to boil, and transfer to slow cooker. Cover and cookon low until meatballs are tender and sauce is slightly thickened, 4 to 5hours.
4. Transfer 1/2 cup sauce from slow cooker to small bowl. Whisk in remainingsour cream, soy sauce, and dill; gently stir into slow cooker. Serve. (Ifdesired, meatballs can be held in slow cooker on low, partially covered, for1 to 2 hours. Stir meatballs occasionally, adding up to 2 tablespoons wateras needed to thin sauce.)
5. Make Ahead: Meatballs and sauce can be prepared and refrigeratedseparately for up to 3 days. To finish, transfer meatballs to slow cooker.Microwave sauce on high power, stirring every 30 seconds, until heatedthrough, about 3 minutes. Pour sauce over meatballs and heat with slowcooker on low until heated through.
6. Make It a Meal: These tiny meatballs can also be served as a main course.To turn the Swedish Meatballs into a main course, in step 2 simply roll themeat mixture into 2-inch meatballs (you should have about 35 meatballs) andproceed with the recipe as directed. When spooned over hot buttered eggnoodles or steamed white rice, these larger meatballs will serve 6 to 8.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 162 Calories From Fat: 114 Total Fat: 12.9g Cholesterol: 69.4mg Sodium: 526.5mg Potassium: 142.2mg Carbohydrates: 8.8g Fiber: <1g Sugar: 1.2g Protein: 3.4g
Comments: Cooks Country December 08 pg 8
Author Note: A 1 1/4-inch ice-cream scoop makes it easy to form thesecocktail-sized meatballs. If you are keeping the meatballs warm in step 4,do not fully cover the slow cooker or the sauce will break.
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 574 | ||
Calories from Fat: 308 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 205.8mg | 63 % | |
Sodium 5227.2mg | 180 % | |
Potassium 890.5mg | 23 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 19.7g | ||
Protein 44.5g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 574
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