Recipes : Swedish Meatballs in a Bag : Food Network

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Swedish Meatballs in a Bag
Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, copyright 2007, All rights reserved

Ingredients
1 cup fresh bread crumbs
1/2 to 3/4 cup water
1 tablespoon instant flour (recommended: Wondra)
1 1/2 pounds ground beef
1 onion, finely diced
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup canola oil

2 tablespoons butter, cubed
1 cup beef stock
1/4 cup dry sherry
1/4 cup heavy cream
1 bay leaf
2 teaspoons Dijon mustard
2 teaspoons honey mustard

Directions
Hydrate bread crumbs in a mixing bowl by pouring water
(1/2 to 3/4 cup) over them.

To cook en papillote (in the oven, enclosed in foil), use a large foil oven pouch,
or make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2

ends to the center, folding the sides to seal, and leaving an opening at the
center through which to place the sauce and meatballs. Shake flour in the pouch to
coat the inside, and (for safety reasons) place in a roasting pan. Preheat oven to
450 degrees F.

To cook en papillote on the grill, follow the same procedure with the foil pouch
and preheat grill to medium-high heat. (The foil pouch method is great for cooking
and cleanup, but because the liquids inside will become very hot, use a roasting
pan to support the weight of the pouch for safety reasons.)

To the bowl of hydrated bread crumbs, add ground beef, onion, egg, salt, pepper,
nutmeg, and allspice. With an electric mixer, beat the meat mixture until fluffy.
Heat oil in a large skillet to sear off meatballs. (In the episode, we seared the
meatballs in a deep-fryer.) Form meat mixture into small meatballs, and sear them

in the skillet or deep-fryer. Remove to paper toweling to drain briefly. Add
butter, beef stock, sherry, cream and bay leaf to foil pouch (which you have
placed into a roasting pan for safety reasons to support the weight of the
"floppy" pouch). Transfer meatballs to the oven pouch and seal the pouch. Bake for
about 20 to 25 minutes, or grill for about 15 to 20 minutes. Use extra care in
dealing with the hot liquids in the foil pouch or oven bag.

Pour the sauce from the bag into a small saucepan. Remove bay leaf from sauce
before serving. Whisk in Dijon mustard and honey mustard and heat for a few
minutes to thicken, and serve with meatballs.