Although I've made Swedish Meatballs many times, I cannot attest that the recipes I've used produce true Swedish Meatballs. However, this recipe from Alton Brown is very good, so I thought I would share it.
I served the meatballs over wide egg noodles, with a mix of steamed vegetables on the side, however these make terrific party food as well, served from a chafing dish with cocktail picks.
I suggest getting the leanest ground chuck you can find as the ground pork usually has plenty of fat in it. Traditionally Swedish meatballs are served with Lingonberry jam, so you may want to offer some at the table.
About 4 to 6 servings, or 30 meatballs
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
[My addition; 1 teaspoon ground cardamom, optional]
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 your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.)
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 adapted from Alton Brown