I tried my second recipe from Culinary Infatuation and it was Swedish Meatballs. She got the recipe from FN (Alton Brown). It was delish. The meatballs were super tender and it was very filling on a chilly winter day.
2 slices fresh white bread (I used a slice and a half.)
1/4 cup milk
3 tablespoons clarified butter, divided (I didn't clarify the butter, it was my first try and it didn't turn out so great!)
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck (I used 1 lb.)
3/4 pound ground pork (Omitted.)
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice (Omitted.)
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour (I used about 2 tbsp.)
3 cups beef broth (I only used abut 1 cup.)
1/4 cup heavy cream
I added about 10 oz. of baby bella mushrooms.
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. (I used a measuring tablespoon.)
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. (Before I did all this, I sauteed the mushrooms. Then I added the flour and made the gravy.) Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.