Poulet Marengo (Chicken Marengo)
Swedish Meatballs
2015-02-07 00:00:31
Serves 4
Swedish meatballs can be a main dish served with mashed potatoes and Lingonberry preserves or as a snack.
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Nutrition Facts
Serving Size
323g
Servings
4
Amount Per Serving
Calories 590
Calories from Fat 360
% Daily Value *
Total Fat 40g
62%
Saturated Fat 20g
99%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 204mg
68%
Sodium 564mg
23%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
9%
Sugars 8g
Protein 32g
Vitamin A
17%
Vitamin C
4%
Calcium
21%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Meatballs
- 2 slices high-quality white sandwich bread, crusts discarded and bread quartered
- 1/4 cup heavy cream
- 8 oz. (85% lean) ground beef
- 8 oz. ground pork
- 1 large egg
- 1 small onion, grated on the large holes of a box grater
- 1 teaspoon packed brown sugar
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon allspice
- Salt and pepper
- Vegetable oil for frying
Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 3/4 cups chicken broth
- 1 tablespoon dark brown sugar
- 2 bay leaves
- 1/2 cup heavy cream
- 2 tablespoons juice from 1 lemon
- 1 tablespoon minced fresh dill or parsley leaves
- Salt and pepper
Instructions
- Meatballs: In a large bowl, mash the bread and cream together to form a smooth paste. Add the ground meats, egg yolk, onion, brown sugar, nutmeg, allspice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix until well combined. Shape the meat mixture into 1-inch-round balls (1 generous tablespoon per meatball; you should have about 30 meatballs).
- Add enough oil to coat the bottom of a 10-12-inch skillet and heat over medium-high heat; test the temperature of the oil with the edge of a meatball. When the oil sizzles, add the meatballs in a single layer and fry, turning as needed, until lightly browned on all sides, 7 to 10 minutes. Adjust the heat as needed to keep the oil sizzling but not smoking. Transfer the browned meatballs to a paper towel-lined plate and set aside.
Sauce
- Discard the oil in the pan but leave behind any browned bits. Add the butter and melt over medium-high heat. Stir in the flour and cook 30 seconds. Stir in the broth, sugar, and bay leaves and bring to a simmer, scraping up the browned bits. Cook until the sauce thickens, about 5 minutes.
- Stir in the cream and meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Off the heat, discard the bay leaves, stir in the lemon juice and dill, and season with salt and pepper to taste.
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