Ingredients
For the Meatballs:
- 3 onions, thinly sliced
- 3 tablespoons olive oil
- 8 ounces ground beef
- 8 ounces ground chicken
- 1 cup unflavored bread crumbs
- 1/4 cup cream or milk
- Salt and freshly ground black pepper
For the Sauce:
- 1/2 cup olive oil
- 2 cups all-purpose flour
- 1 anchovy fillet
- 1 teaspoon blue cheese
- 8 cups beef or chicken broth
- 1 cup sour cream
- Salt and freshly ground black pepper
Directions
To make the meatballs: Saute the onions with olive oil over medium heat until very soft and browned, about 20 to 25 minutes. Remove from the heat, finely chop and put in a mixing bowl to cool. When the onions are cooled, add the ground beef and chicken and mix well. Add the bread crumbs, and cream and continue to mix. Season with salt and pepper and form balls that are about 1 to 2 ounces. Put in the refrigerator and reserve for later.
To make the sauce: In a thick bottom pot, saute the meatballs with olive oil until browned. The meatballs, don't need to be cooked through at this point, they should just be well-browned on the outside. Repeat this process until they are all seared. Remove them from the pot, and discard 1/2 of the fat from the pot. Turn the flame to a medium heat and add 1/2 of the flour. Stir with a metal or wooden utensil for about 10 minutes, until the flour and oil mixture begins to brown. Be careful not to let the mixture get too brown or it will taste bitter. Add all other ingredients and mix well. One at a time add the meatballs, and simmer in the sauce until they are cooked through. Season with salt and pepper, to taste.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By mmsapphiremm_12...
Binghamton, 72
on May 11, 2010
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It definitly took more than 10 mins to prep and more than 10 mins to cook. Even in the directions is says it takes 20-25 mins alone for the onions. To me, the worst part making it was the sauce. Very odd. When I added the "fat" or half the remaining oil to the first cup of flour, it immediatly browned once mixed but it was a clumpy powder, and even when i tried to heat it up to "brown it" for 10 mins, nothing happened. Also, when I put all the other ingedients together (the bleu cheese, sour cream, broth & flour it seemed extremely odd that one would just plop those all together and not even be intructed to mix it a certain way.... not sure if there would be a way - the plop of sour cream and bleu cheese are stubburn about mixing with the watery broth and the clumpy flour. Just seemed a little weird. Eventually when i started to boil the mixture (in order to get it to the simmering point... it did thicken a little but it wasnt until the meatballs were done that the sauce seemed to finally ALMOST come together the way it was supposed to. There were still just chunks of sour cream and flour on the bottom of the pot, but when getting the balls themselves and the sauce on the top it was pretty tasty. I made it with some garlic/butter spaggetti and everyone enjoyed it. The meatballs arent enough on their own, though they are tasty - for a 1 - 1 1/2 hour meal completion. I'll make it again, but at least now I know what to actually expect - which is quite a bit different than the description on here.
By eyes_11143726
Dublin, OH
on September 30, 2008
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My family in Malmo would be appalled. Olive oil? Chicken? Swedish meatballs are pork, veal, and beef with a little spice, breadcrumbs, and milk. The gravy is always a simple cream sauce. Please change the name or take this recipe off the list
By cfkap8_5845952
Montgomery, AL
on May 20, 2007
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I followed this recipe completel and it was not good. For a family of five, not one of us felt that it was tasty.
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