How to Make Alton’s Swedish Meatballs
About this recipe
Alton Brown's Swedish Meatballs are a delicious twist on a classic dish, combining ground chuck and pork for a rich flavor. This recipe is straightforward and yields about 30 meatballs, perfect for serving a crowd or enjoying leftovers.
The key to these meatballs is the combination of soaked bread and egg yolks, which keeps them moist and tender. Plus, the homemade gravy made with beef broth and cream elevates the dish without complicating the process.
Ingredient notes
- You can use any type of fresh white bread for soaking, but the recipe specifically calls for 2 slices.
- The recipe uses both ground chuck and ground pork, each at 3/4 pound.
Tips from Food Network’s video
- Soaking the bread in milk is crucial for moisture; make sure to let it soak well before mixing.
- When shaping the meatballs, using gloves can help prevent the heat from your hands from affecting the meat mixture, resulting in a better texture.
- For even cooking, add the meatballs to the pan quickly and turn them to ensure they brown evenly.
Good to know
- How many meatballs does this recipe make?
- This recipe yields approximately 30 meatballs.
- What is the cooking temperature for the meatballs?
- The meatballs are cooked in an electric skillet set to 250 degrees F or in a sauté pan over medium heat.
- How long do the meatballs need to cook?
- The meatballs should be sautéed until golden brown on all sides, which takes about 7 to 10 minutes.
- What type of pan can I use to cook the meatballs?
- You can use an electric skillet or a large straight-sided sauté pan.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Tear the bread into pieces and soak in milk. Set aside.
- 2
In a sauté pan, melt 1 tablespoon of clarified butter over medium heat. Add the chopped onion and a pinch of salt, and sweat until soft. Remove from heat and set aside.
- 3
In a mixing bowl, combine the soaked bread, ground chuck, ground pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and the cooked onions. Mix on medium speed for 1 to 2 minutes.
- 4
Weigh the mixture into 1-ounce portions and shape into meatballs.
- 5
Heat 2 tablespoons of clarified butter in an electric skillet set to 250 degrees F. Alternatively, use a sauté pan over medium heat.
- 6
Add the meatballs to the skillet and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish and keep warm in the oven.
- 7
In the same pan, add the flour and whisk until lightly browned, about 1 to 2 minutes. Gradually add the beef broth while whisking until the sauce thickens. Add the heavy cream and continue to cook until the desired consistency is reached.
- 8
Return the meatballs to the pan, cover with gravy, and serve.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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