2/3 cup whole milk;
1 pound lean ground beef;
1 small onion, grated;
1 pinch nutmeg;
1 pinch ginger powder;
1/2 cup all-purpose flour;
1/4 cup fine breadcrumbs;
2 eggs, lightly beaten;
1 tablespoon starch;
1 cup beef stock or broth;
1/2 cup dry red wine;
1 cup sliced mushrooms;
100 ml. cooking cream;
salt and white pepper to taste.

Recipe: Combine the ground beef, onion, breadcrumbs and spices and mix. Sift flour slowly over the mixture, blending thoroughly. Warm up the milk to body temperature and pour it in slowly. Add the eggs, too. Cover with plastic wrap and refrigerate for 15 minutes. After that, roll the ground beef to 1-inch balls and arrange them on a baking tray. Cook the meatballs in a preheated oven at medium-high temperature until they are nicely browned. Remove the Swedish meatballs from the tray when they are ready, and set them aside. Saute the mushrooms in a frying pan. Collect the meat juices from the tray and deglaze with the red wine. Combine the meat juices, wine, cooking cream and beef stock in the pan with the mushrooms, and thicken the sauce with the corn starch. Pour the creamy mushroom sauce over the Swedish meatballs. The Swedish meatballs can be an excellent party appetizer, if presented accordingly.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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