Description
Festive Swedish meatballs shine bright on holiday tables, bringing family traditions to life. Succulent meat, fragrant spices, and creamy sauce invite guests to savor warm comfort and delightful winter memories.
Ingredients
Scale
Main Ingredients:
- 1 pound (1 lb) ground beef (or mix of beef & pork)
- 1 can (28 ounces) crushed tomatoes
- ½ cup red wine (or beef broth)
Binding and Flavor Enhancers:
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon tomato paste
- ½ teaspoon sugar
Aromatics and Seasonings:
- 5 cloves garlic, minced
- 1 small onion, finely chopped
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup fresh basil or parsley, chopped
Instructions
- Prepare the meatball mixture by softening breadcrumbs in milk, allowing the crumbs to absorb liquid and create a tender texture. Let the mixture rest for a brief moment.
- Gently incorporate ground beef, egg, minced garlic, grated parmesan, Italian seasoning, salt, black pepper, and chopped parsley into the softened breadcrumbs. Mix with a light touch to prevent dense meatballs.
- Form the meat mixture into uniform spheres, approximately 1½ inches in diameter. Ensure consistent sizing for even cooking.
- Warm olive oil in a spacious skillet over medium heat, creating a golden searing environment for the meatballs.
- Carefully place meatballs into the hot pan, allowing each side to develop a rich, caramelized exterior. Rotate gently to achieve an even golden-brown crust.
- Remove browned meatballs and set aside on a clean plate, preserving their crisp exterior.
- In the same skillet, sauté finely chopped onions until translucent and softened, releasing their sweet aromatics.
- Introduce minced garlic and cook momentarily, filling the kitchen with a fragrant essence.
- Incorporate tomato paste, stirring to intensify its deep, concentrated flavor and create a robust base for the sauce.
- Deglaze the pan with red wine or broth, scraping up the flavorful browned bits clinging to the skillet’s surface.
- Pour in crushed tomatoes, then season with Italian seasoning, red pepper flakes, salt, black pepper, and a touch of sugar to balance the acidity.
- Allow the sauce to simmer and develop complexity, reducing and concentrating its flavors.
- Gently return the seared meatballs to the simmering sauce, ensuring they are fully immersed and continue cooking until completely done.
- Finish the dish by garnishing with fresh basil or parsley, adding a bright, herbaceous note.
- Serve the meatballs and sauce piping hot alongside pasta, creamy mashed potatoes, or crusty bread for a comforting meal.
Notes
- Bread Selection Matters: Choose day-old bread or sturdy white bread for breadcrumbs to ensure meatballs maintain perfect moisture and texture.
- Meat Mixing Technique: Gently mix ingredients with your hands, avoiding overmixing which can make meatballs tough and dense.
- Temperature Control: Use a meat thermometer to check internal meatball temperature reaches 160°F for safe consumption without overcooking.
- Versatile Sauce Adaptation: Swap red wine with beef broth for alcohol-free version or add a splash of balsamic vinegar for deeper flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 375
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg