Swedish Meatballs | Chef Jean-Pierre

Saute a large onion until cooked.

Combine 1.25 pounds of ground beef and 1.25 pounds of ground pork in a bowl.

Add the cooked onion to the meat mixture.

Season with salt, black pepper, and 1 tablespoon of Worcestershire sauce.

Add 1 cup of fresh breadcrumbs to the mixture.

Incorporate 2 tablespoons of garlic, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of ground allspice into the mixture.

Grate nutmeg into the mixture to taste.

Crack 2 eggs into the mixture and mix well.

Add about 1/4 cup of buttermilk to the mixture and mix until combined.

Form the mixture into meatballs using an ice cream scoop.

Refrigerate the meatballs before cooking them.

Saute the meatballs in a skillet until browned, then transfer to the oven to finish cooking.

Equipment Needed

Allergens