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Chef John's Swedish Meatballs
October 31, 2013

I thought this recipe was really good, although I share the opinion of another reviewer which is to make & cook the meatballs first. I was in a rush so this made the cooking time faster, and took a couple extra shortcuts. I did not saute the onions-I just minced them, and did not chill the meatballs either, I just rolled them & tossed them right in the oven. (came out fine!) I started the gravy (I also added a bit of nutmeg to the sauce)after the meatballs were in the oven for about 10 minutes so both were hot & ready at the same time. I should add that I only made enough meatballs for 3 but kept the gravy amount as written so we would have plenty for the egg noodles we topped this dish with. We loved the flavor, and these will replace the recipe I've used in the past!

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