Henry Fonda's Swedish Meatballs | Swedish Meatball Recipe

Freeze cubed veal for about half an hour to firm it up.

Finely dice an onion until you have about half a cup.

Mix half a cup of Panko breadcrumbs with half a cup of milk and let it sit until fully absorbed.

Process the firm veal in a food processor until ground, doing it in batches if necessary.

Cook the diced onions in one tablespoon of butter until golden brown, then let them cool.

In a bowl, combine the pound of ground veal and a pound of ground beef.

Add 1.5 teaspoons of salt, 1/8 teaspoon of ground pepper, and one beaten egg to the meat mixture.

Stir in the breadcrumb and milk mixture, along with 1/4 teaspoon of ground nutmeg and the cooled cooked onions.

Form the mixture into large meatballs and chill in the fridge.

Heat two tablespoons of butter in a saucepan and brown the meatballs quickly over high heat.

Transfer the browned meatballs to a casserole dish.

Deglaze the pan with Brandy and add in some milk, cooking for a minute before pouring it over the meatballs.

Preheat the oven to 350°F and bake the meatballs for about 15-20 minutes until fully cooked.

In a separate saucepan, add the residual liquid from the meatballs and mix in heavy cream, reducing it by half.

Season the sauce with salt and pepper before serving it over the meatballs.

Serve the meatballs on mashed potatoes and garnish with parsley.

Equipment Needed

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