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.
















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By mbonatz
Schaumburg, IL
on January 04, 2011
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Deep-fried meatballs--BEST IDEA EVER!! I had never thought of deep-frying meatballs, but it turned out to be the solution to all my meatball flops. Fried in a pan, mine always turn out shaped like pyramids, and baked meatballs just don't make me happy, but these deep-fried ones were spherical, brown, and slightly crispy on the outside--perfect! The seasoning is delectable, but next time I will add just a touch (maybe 1/4 t more salt to the meatball mixture. I had to make a homemade oven bag, which was kind of awkward, but I really think this recipe could cook the same way in a covered casserole dish. The bag was only necessary in the "Dinner: Impossible" episode, so they could be cooked on the grill. The sauce didn't taste exactly like a standard Swedish meatball sauce because of the mustard, but it was delicious. My 9 yr. old son licked his plate--he actually LICKED his plate--and that's never happened before. The whole family thought this recipe was awesome.
By carlag_505_6992696
Pembroke Pines, FL
on September 12, 2007
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This recipe had a lot of flavor!!
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