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Swedish Meatballs

×2 · Serves 8

So much better than Ikea's

  • 1 cup (120 g) bread crumbs
  • 1⁄2 cup (120 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.

  • 1⁄4 cup (54 g) extra-virgin olive oil
  • 2 red onions, 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.

  • 600 g lean ground beef
  • 600 g ground pork
  • 1⁄4 cup (50 g) sugar
  • 2 (100 g) large eggs
  • 2 tsp (12 g) salt
  • 1 tsp (2 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.

  • 1⁄3 cup, 2 tsp (85 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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