Swedish Meatballs

Name: Swedish Meatballs
Yield: Serves 4 to 6
Ingredients: 1 , large egg; 1/4 cup, heavy cream; 1 large slice, high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces; 8 ounces, ground pork; 1 small, onion, grated on large holes of box grater (about 1/4 cup); 1/8 teaspoon, freshly grated nutmeg; 1/8 teaspoon, ground allspice; 1/8 teaspoon, ground black pepper; 1 teaspoon, packed brown sugar (see note); 1 1/2 teaspoons, table salt; 1 teaspoon, baking powder; 8 ounces, 85 percent lean ground beef; 1 1/4 cups, vegetable oil; 1 tablespoon, unsalted butter; 1 tablespoon, unbleached all-purpose flour; 1 1/2 cups, low-sodium chicken broth; 1 tablespoon, packed brown sugar (see note); 1/2 cup, heavy cream; 2 teaspoons, juice from 1 lemon; , Salt and ground black pepper

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Appears in Cook's Illustrated January/February 2009

Appetizers

Pork

Meatballs have to be Sweden’s national dish for a reason. What’s the secret to making them light, springy, and flavorful?

SERVES4 to 6

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WHY THIS RECIPE WORKS

We wanted our Swedish meatballs recipe to produce substantial yet delicate meatballs with a sausagelike springiness and satisfying snap. To achieve the right texture, we combined beef, pork, bread, cream, and a surprise ingredient, baking p...

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