Here Is a New Version of Classic Swedish Meatballs
Serves 10-12 Meatballs: 3/4 pound ground chuck 3/4 pound ground pork 1 1/4 cups fine fresh bread crumbs 1 large egg 1/2 cup finely chopped onion 1/2 teaspoon ground allspice 1 teaspoon salt Freshly ground black pepper Glaze: 1/3 cup Dijon mustard 1/3 cup packed brown sugar 3 tablespoons cider vinegar 2 tablespoons finely chopped fresh flat-leaf parsley leaves Directions: In a large bowl, with your hands, blend the meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Meatballs and sauce may be made one day ahead and chilled, covered. Thread meatballs on metal or soaked bamboo skewers. (Skewers may be prepared up to eight hours ahead.)Prepare grill. Grill meatballs on an oiled rack set 5 to 6-inches over glowing coals, turning frequently, 10 minutes. Brush with glaze and grill, turning them and brushing frequently with the glaze, until meatballs are cooked through, about 5 to 10 minutes more. If not using a grill, skewered meatballs may be broiled under a preheated broiler about 3-inches from heat. Discard any remaining sauce. Subscribe to my free monthly newsletter to receive new recipes that aren't posted on the website, as well as fun holiday facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
