Sweedish meatball question. What kind of meat to use?

[abbylane]

I have made these meatballs l many times. The problem is that the ground beef is too chunky. No butcher, that I can find, can seem to grind the ground beef enough. My meatballs look like little hamburger balls and that is not good.

Maybe I use the wrong recipe. The meatball should have a very smooth consistency after being cooked and cut into. I hope I said all of this right. I do not want to see pieces of ground beef in them.

 

[~ Floridian``]

I have used ground veal and also ground turkey, and they were delicious and the right consistency.

 

[MikeL]

they are right
tell the butcher to grind it twice more he may charge for it ..remember to also ask what time he grinds the meat for the day
maybe request for tomorrow that way he will only clean the machine the once.

 

[godsmack_jenny]

you can actually ask your grocery store meat department to grind it smaller(they'll say they can't, but they can)

I've never personally had that problem

 

[basketball addict]

Swedish Meatballs Recipe

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

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.

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. 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.


Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: approximately 30 meatballs, 4 to 6 servings



WARNING: DELICIOUS

 

[itchybubbles]

Try ground veal and pork together - this is the same combination used in meat loaf.
If your butcher cannot make it look like ground meat, then you might have to invest in a food processor and grind the meat more yourself