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Swedish Meatballs

Serves 4

So much better than Ikea's

  • 1⁄2 cup (58 g) bread crumbs
  • 1⁄4 cup (61 g) 12% cream

Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.

  • 2 Tbsp (27 g) extra-virgin olive oil
  • 1 red onion, finely chopped

Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.

  • 300 g lean ground beef
  • 300 g ground pork
  • 2 Tbsp (25 g) sugar
  • 1 (51 g) large egg
  • 1 tsp (6 g) salt
  • 1⁄2 tsp (1 g) black pepper

In a large bowl, combine the ground beef, ground pork, onion, sugar and egg, salt, and pepper and mix well with your hands.

Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.

  • 3 Tbsp (42 g) unsalted butter

Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.

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daveseats.com/recipes/swedish-meatballs/

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