Andrew Zimmern Cooks: Swedish Meatballs
Super Bowl 52, AFC versus NFC. Both ofthem love Swedish meatballs.
It's great game time food. First thingthat we want to do is we want to melt
half of our butter, and we want to
caramelize our onions. We want to season
them with salt. Meanwhile torn, fresh
day-old, artisan bread. 1/2 cup of heavy
cream and just turn that with your hand.
Let that sit at room temperature while
we finish doing the rest of our recipe.
In go our onion. While that's cooking, we
have our ground veal, we have our ground
pork. We're gonna add our salt, add our
allspice. We're gonna add our nutmeg,
and some healthy grinds of ground black
pepper. Cream soaked bread cubes, seasoned
meat, onions caramelizing. While those
continue to caramelize, we'll add our egg.Those onions have got some beautiful
color on them, so let's scrape those down,and dump them into our mixture. We then
have to deal with our bread. Once it'ssat for 10 minutes, and soaked up all of
that fantastic cream, it goes into our meatball mix. Using
the best tool you have in the kitchen, yourhands, we're going to combine all of this.
Now, the pan that we cooked our onions in,
put the rest of your butter in. What I
like to do is just wet my hands, so thatwe can make golf ball sized pieces.You
don't want to constrict all the air outof it, because it makes for a tough
meatball. I like to saute them in butter,roll them around, and then finish them in
the oven, in a little stock, so they staynice and moist.
We have this on about a medium heat, andwe just want to put a light sear on one
side, flip it to the other side, roll them
around. What we're going to do, is we're
going to add a little bit of stock.
I'm gonna take some aluminum foil, poke a
couple holes in it. It's gonna go into a
350-degree oven for about 45 minutes.
Delicious, and soft-tender but cookedall the way through.
Let's serve dinner! I'm not sure there is
a more soul satisfying meal. Some of these
beautiful, tender meatballs. This is an
all-purpose beef gravy that you can use
on anything, from Swedish meatballs to
slice roast beef, from chops off the
grill to broiled steak.
And you have adish that is
wholesome, delicious, a comfort food classic.
I don’t think there is a more soul satisfying meal than Swedish meatballs with mashed potatoes smothered in homemade beef gravy. I like to brown the meatballs in butter first, before finishing them in the oven with a little chicken stock so they stay nice and moist. Get the full recipe: http://andrewzimmern.com/2018/01/29/andrew-zimmern-cooks-swedish-meatballs/