Tuesday, August 19, 2014

Swedish Meatballs and Noodles


2 slices white bread
1/4 cup milk
Olive oil
1 onion, finely diced
1 pound ground chicken
1 pound ground pork
2 tablespoons butter
2 large egg yolks
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper

1 package egg noodles

1/4 cup butter
1/3 cup all-purpose flour
3 1/2 cups chicken stock
1 cup sour cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Soak milk and bread in a bowl and set aside.  Heat a small amount of olive oil in a large skillet over medium heat. Add diced onion and cook until onions are tender and translucent, about 2 to 3 minutes; set aside.
In a large bowl, add ground chicken, ground pork, soaked bread, egg yolks, nutmeg and onion, salt and pepper.  Stir or mix with gloved hands until well combined. Using a spoon or a scoop to measure, roll meat  mixture into 1 1/2-inch meatballs. This recipe makes about 2 dozen meatballs. Add a small amount of olive oil to the skillet. Arrange meatballs in pan, (cook in batches if necessary). Brown meatballs evenly. This will take about 5 minutes. Lay browned meatballs on a paper towel lined plate and set aside while you make the gravy.

Make egg noodles according to package directions.

Melt butter in the skillet. Whisk in flour and cook about 1 minute to remove the floury taste. Gradually whisk in chicken broth and constantly whisk until slightly thickened. Stir in sour cream, salt and pepper. Add meatballs and cook until heated through and sauce has thickened. Check for seasoning and adjust if necessary.  Garnished with parsley. Enjoy!