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Chef John's Swedish Meatballs
February 16, 2013

The aroma of these as I was mixing them were wonderful, and the flavor was great too. However, there are a few key ingredients left out of the original recipe post, so this is how I made my gravy: 2 T butter 1/4 cup flour 1.5 cups beef stock 1/2 cup cream 1/2 teaspoon sugar 1 teaspoon Worchestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper The recipe doesn't say how many meatballs this made. Making 2-3 tablespoon-sized meatballs gave me about 34 pretty big meatballs (like, spaghetti-and-meatball size versus IKEA meatball size), which needed to cook longer than the 20 minutes allotted. Mine ended up cooking for 40 minutes, and were slightly tough on the outside, and the temp only got to 150 inside with my thermometer, but they were definitely done. I think next time I will cook for a little longer at a lower temp to not have the outside so overdone. Also, the recipe called for making the gravy before making the meatballs, but I would definitely make the gravy AFTER they are cooked since it really doesn't take more than a few minutes to whisk up. The amount of gravy made with my measurements there only really coated about half the recipe (the hubby is a gravy fanatic, plus we wanted some for the potatoes too), so I'd at least double it next time since it's very thick, and doesn't stretch far. Because I was waiting so long for the meatballs to cook, the gravy got super thick, but a little splash of beef stock helped loosen it as I warmed it back up on the stove.

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