{"id":1738,"date":"2024-12-19T21:02:25","date_gmt":"2024-12-19T21:02:25","guid":{"rendered":"https:\/\/boodiz.com\/?p=1738"},"modified":"2024-12-19T21:02:26","modified_gmt":"2024-12-19T21:02:26","slug":"swedish-meatballs-and-noodles","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1738","title":{"rendered":"SWEDISH MEATBALLS AND NOODLES"},"content":{"rendered":"\n

Using two tablespoons of olive oil, I prepared the Swiss meatballs.
An onion, chopped.<\/p>\n\n\n\n

Five hundred grams of lean ground beef.
Five hundred grams of ground pork.
Half a cup of breadcrumbs.
Two egg yolks.
One-sixth teaspoon ground allspice.
Half a teaspoon of ground nutmeg.
One-half teaspoon kosher salt.<\/p>\n\n\n\n

Half a teaspoon of freshly ground black pepper.
WHAT YOU NEED TO MAKE THE GRAVY IS THIS:
A quarter cup of unsalted butter.
One-third cup all-purpose flour.
Three and a half cups of low-sodium beef broth.
A quarter cup of sour cream.
Two tablespoons of freshly chopped parsley.
500 grams of brown rice or cooked egg noodles to serve.<\/p>\n\n\n\n

Getting Ready: The First Step
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook, turning frequently, until the onion is transparent, about 2 to 3 minutes, then take it out of the pan.
Step Two
In a large bowl, combine the ground beef, ground pork, egg yolks, bread crumbs, nutmeg, and allspice. Add the onion and season to taste with a couple pinches of salt and black pepper.<\/p>\n\n\n\n

Step Three
Stir the ingredients with a wooden spoon until it is well combined. Using clean hands, roll the mixture into meatballs about 1 1\/2 inches in diameter.<\/p>\n\n\n\n

Step Four
One tablespoon of the leftover olive oil should be added to the pan. Add the meatballs in batches and cook until browned, 4 to 5 minutes per side, then transfer to a paper towel-lined tray.
Step Five
The Swedish meatball sauce is made by melting butter in a pan. Whisking the flour for about a minute should turn it a light golden hue.<\/p>\n\n\n\n

Step 6: Add the beef stock gradually while whisking, then heat for another minute or two, swirling constantly, until the sauce has thickened a little.
Step 7: Add the sour cream and season with salt and pepper to taste. Once the meatballs are added, simmer for an additional 8 to 10 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.<\/p>\n\n\n\n

Step 8: Serve right away, and if desired, sprinkle parsley on top before serving.<\/p>\n\n\n