Try this Swedish Meatballs recipe, or contribute your own.
- Carbohydrate 45.924535 g
- Cholesterol 254.04 mg
- Fat 96.4007099985735 g
- Fiber 2.71375006735325 g
- Protein 13.513225 g
- Saturated Fat 60.024295499803 g
- Serving Size 1 1 recipe (1409g)
- Sodium 916.644749999972 mg
- Sugar 43.2107849326468 g
- Trans Fat 6.73851799996137 g
- Calories 1085 calories
Step-by-step
- In your 10’ Cast Iron Skillet saute chopped onions in olive oil for 2-3 minutes or until tender. Remove and set aside.
- In a large bowl mix beef, pork, 2 eggs, bread crumbs, onions, and nutmeg. Mix all ingredients until well combine.
- Use your hands to form the meatballs about an inch-thick. This should make about 20-30 meatballs.
- Melt 2 tbs of butter in the cast iron skillet over a medium heat fry meatballs until brown on all sides. remove meatballs from the pan.
- In the same pan melt 2 tbs of butter add flour.
- Add beef broth slowly stirring constantly. The sauce will be begin to thicken.
- Re Add the meatballs to the sauce and let cook on a medium heat for ten more minutes.
- Remove the meatballs and add in sour cream. Mix well until you have a nice creamy sauce.
- Serve over your meatballs.
- Enjoy.
Balancing a dual-protein mixture of ground beef and pork requires understanding how different muscle fibers and fat percentages interact under heat. Beef provides structural rigidity through tightly bound myofibrillar proteins, whereas pork contributes crucial intramuscular fat that melts during frying, keeping the interior moist. Breadcrumbs soaked or mixed directly into the protein matrix act as a physical barrier against protein shrinkage, preventing the spheres from tightening into dense pellets. Grated nutmeg introduces volatile aromatic compounds containing myristicin, which cuts through the heavy animal fats. Sautéing the chopped onions beforehand drives off excess cellular water; raw onions added directly to the raw meat release steam during cooking, creating pockets that cause structural failure and splitting. Cast iron pans distribute heat efficiently across the base, yielding the Maillard reaction necessary for deep browning on the exterior without burning the surface butter. When building the pan sauce, whisking flour into the remaining melted fats creates a roux where starches gelatinize to absorb the liquids. Pouring beef broth in a slow, continuous stream while whisking prevents lump formation by dispersing starch molecules evenly before they bond. Incorporating sour cream at the very end of cooking requires removing the pan from direct, high heat to prevent the dairy proteins from curdling and separating into curds and whey. Temperatures above 170 degrees Fahrenheit will destabilize the emulsion in sour cream, so residual heat alone should warm the dairy. Forming uniform spheres approximately one inch thick guarantees equal internal cooking times across the entire batch.
