Thursday, May 12, 2011

Swedish Meatballs

     I've become a bit addicted to meatballs lately...luckily the rest of my family likes them too. It all started with my trip to IKEA in December, and it hasn't gone away. I've posted a few other  meatball recipes including Meatballs with Hidden Veggies, BBQ Meatballs, and IKEA Meatball Gravy. I'm planning to try Bo's Meatballs in Pungent Sauce next week.
     I found a recipe that is supposed to taste like the IKEA meatballs online, but it seemed a little unhealthy. So, I thought if I could find a recipe for Swedish meatballs that was healthier that would be great. I found this recipe in the Biggest Loser Family Cookbook. The author claims to have remade a recipe given to her by a Swedish immigrant. I figured you couldn't go wrong with that. These were pretty good, although not like those at IKEA which is what I was hoping for. This recipe includes horseradish, so there is a slightly different flavor. I'm not usually a fan of horseradish like my husband, and the flavor is not overwhelming so it worked out fine. I still had some Lingonberry Jam to serve with my meatballs, and I personally recommend some sort of sweet jam to pair with it to cut some of the sour flavor out. I also used plain yogurt instead of the sour cream called for in the recipe.

adapted from Biggest Loser
2 slices wheat bread
1/3 cup milk
1 egg
1/2 cup onion, chopped
2 Tbl horseradish, separated
1/2 tsp sugar
1-3/4 tsp allspice, separated
1/4 tsp salt
1/4 tsp pepper
1 lb ground turkey or beef
3 c chicken broth
3/4 plain yogurt (or sour cream)
Lingonberry jam (or raspberry, rhubarb, etc)
  • In a mixing bowl, soak the bread in milk until absorbed. Tear bread into small pieces. Add egg, onion, 1Tbl horseradish, sugar, 1/4 tsp allspice, salt, and pepper. Add in the turkey and combine. 
  • In soup pot, bring broth and 1 tsp allspice to full boil.
  • Roll meat mixture into meatballs. Boil meatballs in broth until they rise to the surface and are no longer pink inside. Transfer to serving bowl.
  • Heat large skillet. Mist with olive oil. Add meatballs and cook until lightly browned (2-4 min). Return the meatballs to serving bowl and cover to keep warm.
  • Strain broth and measure out 3/4 cup and add to skillet. Place over high heat and boil until reduced by half. Whisk in sour cream, remaining 1Tbl horseradish and 1/2 tsp allspice.  The mixture should have the consistency of smooth gravy. If it doesn't add more broth to make it thinner or continue to boil until it reduces and thickens. 
  • Pour sauce over the meatballs and serve hot.

I think I will try a different method next time around. This way was pretty time consuming. An easier method may be to form the meatballs, and bake in the oven until browned. Then make the sauce.

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