CI Jan/Feb Swedish Meatballs- outstanding!!
Just made the Swedish meatballs from the current Cook's Illustrated. Notwithstanding their crazy chicken soup recipe, the meatballs were really fab. I did sub light cream instead of heavy, but followed all else and served them over egg noodles, and the whole family enjoyed. Also- I had them on the table in under an hour, which is a pretty exciting accomplishment. So, if you were reluctant, have no fear! Just don't make them every week, with all that cream!
I made these for New Years, but I didn't fry them, I baked them in the oven at 400 for about 30 minutes. I suspect frying them might have been better, but they were really good, even baked.
That sounds quite similar to the one I use that is from a Swedish cookbook my mother bought in Malmo, and it brings me right back to Sweden. A couple of differences:
My recipe uses half pork, half beef.
It calls for light cream, not heavy.
It calls for 1/2 tsp of all spice for 14 oz of meat - I up that to about 2 tsp, and it really makes them taste the way I remember them tasting - you might want to try upping the all spice in your next batch. I fry up a small bit before making them into meatballs, just to test the seasoning.
It calls for sauteeing in a couple of tablespoons of butter, rather than deep frying.
I may need to make these again soon!